Prepare to embark on a mouthwatering culinary journey that will transform your dinner table into a slice of Italian paradise! This Italian Four Cheese Eggplant Zucchini and Yellow Squash Bake is not just a recipe—it's a symphony of flavors that will make your taste buds dance with Mediterranean delight. Imagine layers of perfectly roasted vegetables smothered in a luxurious blend of four incredible cheeses, creating a dish so irresistible that even the pickiest eaters will be asking for seconds. Whether you're a vegetable lover, a cheese enthusiast, or simply someone who appreciates a stunning home-cooked meal, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 medium eggplant, sliced
- 2 medium zucchinis, sliced
- 2 medium yellow squashes, sliced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1/2 cup gorgonzola cheese, crumbled
- 1 cup marinara sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your bake cooks evenly and thoroughly.
- Prepare the vegetables: Wash the eggplant, zucchinis, and yellow squashes. Slice the eggplant into 1/4-inch thick rounds and the zucchinis and yellow squashes into similar thickness to ensure even cooking.
- Place the sliced eggplant in a colander and sprinkle with salt. Let it sit for about 10 minutes. This will help draw out excess moisture and bitterness from the eggplant. After 10 minutes, rinse the slices under cold water and pat them dry with paper towels.
- In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, half of the parmesan cheese, and the crumbled gorgonzola cheese. Mix well until all the cheeses are fully combined. Season with a little salt and pepper to taste.
- In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom to prevent sticking.
- Layer the vegetables in the baking dish: Start with a layer of eggplant slices, followed by a layer of zucchini slices, and then a layer of yellow squash slices. Repeat the layering process until all the vegetables are used, finishing with a layer of eggplant on top.
- Spread the cheese mixture evenly over the top layer of vegetables, ensuring it covers them well.
- Pour the remaining marinara sauce over the cheese layer, spreading it evenly. This will keep the dish moist while baking.
- Sprinkle the remaining mozzarella and parmesan cheeses over the top of the marinara sauce.
- Cover the baking dish with aluminum foil to prevent the top from browning too quickly. Bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the aluminum foil and continue baking for an additional 15 minutes, or until the top is golden and bubbly.
- Once done, remove the bake from the oven and let it cool for about 5-10 minutes before serving. This will help the layers set and make it easier to slice.
- Serve warm, garnished with fresh basil or parsley if desired. Enjoy your delicious Italian Four Cheese Eggplant Zucchini and Yellow Squash Bake!
Tips
- • Salt and drain your eggplant beforehand to remove excess moisture and reduce bitterness • Use a mandoline slicer for perfectly uniform vegetable slices • Choose fresh, high-quality cheeses for the most robust flavor • Don't skip covering the dish with foil initially to prevent over-browning • Let the bake rest for 5-10 minutes after cooking to help the layers set • For extra flavor, consider adding fresh herbs like basil or oregano between layers • Serve with a crisp green salad or crusty Italian bread to complete the meal • This dish can be prepared ahead of time and refrigerated before baking • Leftovers reheat beautifully and can be stored in the refrigerator for 2-3 days
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 18g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 60mg
