Loaded Zucchini, Squash, Eggplant & Bell Pepper Bake
This Loaded Mediterranean Vegetable Bake is a colorful, hearty dish packed with fresh zucchini, yellow squash, eggplant, and sweet bell peppers. Roasted with olive oil, garlic, and herbs, then layered with feta and Parmesan, this bake is the perfect balance of comfort food and garden-fresh flavor.
Serve it as a wholesome vegetarian main course, or pair it with grilled chicken, fish, or crusty bread for a full Mediterranean feast.
Total Time:
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Ingredients:
Vegetables:
2 medium zucchinis, sliced into ½-inch rounds
1 medium yellow squash, sliced into ½-inch rounds
1 small eggplant, sliced into ½-inch rounds or half-moons (peel if preferred)
2 bell peppers (red, yellow, or orange), cut into bite-sized strips
1 medium red onion, thinly sliced
4 cloves garlic, minced
Seasoning & Bake:
3 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
½ tsp smoked paprika (optional for depth)
Salt and black pepper to taste
¼ cup grated Parmesan cheese
½ cup crumbled feta cheese
2 tbsp fresh parsley or basil, chopped (for garnish)
Optional: ¼ cup panko breadcrumbs for a crispy topping
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Lightly grease a 9×13-inch baking dish or casserole pan.
Prepare the Vegetables:
In a large mixing bowl, combine the zucchini, yellow squash, eggplant, bell peppers, and red onion.
Drizzle with olive oil and sprinkle with oregano, basil, smoked paprika, salt, and pepper.
Toss well until all vegetables are evenly coated.
Assemble the Bake:
Spread half of the vegetable mixture evenly in the baking dish.
Sprinkle with half of the Parmesan and feta cheese.
Add the remaining vegetables on top.
Finish with the rest of the Parmesan, feta, and optional panko breadcrumbs for crunch.
Bake the Dish:
Cover the dish loosely with foil and bake for 25 minutes.
Remove the foil and bake uncovered for another 10-15 minutes, until the vegetables are tender and slightly golden on top.
Garnish and Serve:
Remove from the oven and let rest for 5 minutes.
Sprinkle with fresh parsley or basil before serving.
Serve warm as a main or side dish.
Serving Ideas:
Enjoy it alongside grilled chicken, lamb, or seafood.
Serve over couscous, rice, or quinoa for a filling vegetarian meal.
Pair with tzatziki, hummus, or Greek yogurt for a creamy contrast.
Tips & Variations
Tips for Success:
Salt the Eggplant First (Optional):
If your eggplant is large or has tough skin, sprinkle the slices with salt and let them sit for 15 minutes to draw out bitterness. Rinse and pat dry before cooking.
Uniform Slicing:
Keep your vegetable slices similar in size (about ½ inch thick) to ensure even roasting and texture.
Use Fresh Herbs for Extra Flavor:
If you have fresh oregano or basil, stir some into the bake after cooking for a brighter, more aromatic finish.
Cheese Control:
Add more or less feta and Parmesan depending on your taste—use feta for tang, Parmesan for savory depth.
Crispy Topping:
For added texture, sprinkle panko breadcrumbs mixed with olive oil on top before baking uncovered.
Flavor Variations:
Add Tomatoes:
Layer in cherry tomatoes or sliced Roma tomatoes for a juicy, slightly acidic bite.
Spicy Kick:
Toss in red pepper flakes, Aleppo pepper, or Calabrian chili paste for heat.
Add Protein:
Top with sliced chicken sausage, chickpeas, or white beans before baking for a more complete meal.
Mozzarella Option:
For a more melty texture, swap or add shredded mozzarella or provolone to the cheese topping.
Make It Vegan:
Omit the cheese and sprinkle with nutritional yeast or vegan feta for a dairy-free version.
Herbed Breadcrumbs:
Mix fresh herbs and lemon zest into the panko for a vibrant crunchy topping.
Mediterranean Sauce Pairing:
Serve with a drizzle of balsamic glaze, tahini sauce, or basil pesto for added flavor layers.
Q&A:
Q: Can I make this dish ahead of time?
A: Yes! You can prepare the vegetable mixture and assemble the bake up to 1 day in advance. Keep it covered in the fridge. Bake just before serving for the freshest taste and texture.
Q: How do I prevent the bake from becoming watery?
A:
Salt and drain the eggplant (optional) to reduce excess moisture.
Bake uncovered for the last 10-15 minutes to allow liquid to evaporate and help the top brown.
Q: Can I freeze leftovers?
A: This dish is best enjoyed fresh, but you can freeze leftovers in an airtight container for up to 2 months. Note that the texture may soften further after reheating.
Q: What other vegetables can I add?
A: Feel free to include:
Mushrooms
Tomatoes
Artichoke hearts
Spinach (stir in after baking)
Q: Can I make this into a full meal?
A: Yes! Serve over quinoa, couscous, or rice, or add protein like grilled chicken, shrimp, or beans to turn it into a satisfying main dish.
Nutrition Facts (Per Serving, Approx. 1 cup)
(Estimated values for 6 servings)
Calories: 170
Protein: 5g
Fat: 12g
Saturated Fat: 4g
Carbohydrates: 11g
Fiber: 3g
Sugar: 5g
Sodium: 380mg
Cholesterol: 15mg
Final Conclusion:
This Loaded Zucchini, Squash, Eggplant & Bell Pepper Bake is a Mediterranean comfort dish that’s light, colorful, and full of bold flavors. It combines tender roasted vegetables with cheesy, herbaceous layers, creating a versatile recipe that works as a healthy side or satisfying vegetarian main. Whether you’re feeding a crowd, meal-prepping, or just looking to clean out your veggie drawer, this bake delivers both nutrition and indulgent taste in every bite.