The photo appears to show layers of zucchini, tomato and eggplant with a creamy cheese filling and a browned Parmesan-style topping. It is similar to Italian-style vegetable parmigiana/gratin dishes. Recipes using these vegetables with Parmesan and herbs commonly bake them until tender and golden.
T
The Petite Cook™
+1
Ingredients — serves 4–6
Vegetables
2 medium zucchini/courgettes
1 medium eggplant/aubergine
3–4 ripe tomatoes
1 small onion, optional
3–4 garlic cloves
2 tbsp extra-virgin olive oil
Creamy cheese layer
250 g ricotta cheese
100 g mozzarella, grated or thinly sliced
½ cup Parmesan, finely grated
1 egg
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
½ tsp dried oregano
¼ tsp black pepper
½ tsp salt
Topping
½ cup mozzarella
¼ cup Parmesan
1 tbsp olive oil
½ tsp dried oregano
Optional: pinch of chili flakes
The combination of zucchini/eggplant, tomato, garlic, herbs and Parmesan is well established in baked vegetable casseroles; Parmesan can also be combined with mozzarella for a more pronounced browned, cheesy top.
R
recipes.heart.org
+1
Detailed method
1. Prepare the eggplant
Slice the eggplant into ½-cm / ¼-inch rounds.
Arrange on a tray and sprinkle lightly with salt. Leave for 15–20 minutes, then pat thoroughly dry with paper towels.
This helps remove some excess moisture and can mellow the bitterness of larger eggplants.
S
Samsung Food
2. Prepare the zucchini and tomatoes
Slice:
zucchini into ½-cm rounds
tomatoes into approximately ½-cm rounds
Try to keep everything approximately the same thickness so the vegetables cook evenly.
Important: Tomatoes contain a lot of water. Pat the cut tomato slices with paper towels before assembling.
3. Pre-roast the vegetables
Heat oven to 190°C / 375°F.
Arrange zucchini and eggplant on baking sheets. Brush lightly with olive oil.
Bake for approximately 10–15 minutes, turning once, until they begin to soften but aren’t completely cooked.
This extra step makes the finished casserole substantially less watery.
4. Make the cheese filling
In a bowl combine:
ricotta
½ cup Parmesan
100 g mozzarella
1 egg
parsley
basil
oregano
black pepper
salt
minced garlic
Mix until creamy.
5. Assemble
Lightly oil a 9-inch / 23-cm square or similarly sized baking dish.
Build the casserole in layers:
A little tomato at the bottom
Eggplant
Zucchini
Tomato
Small spoonfuls of the ricotta mixture
Repeat the layers
Finish with zucchini/tomato and the remaining cheese
Don’t make the ricotta layer excessively thick—the vegetables should remain the main component.
6. Add the topping
Combine:
½ cup mozzarella
¼ cup Parmesan
oregano
1 tbsp olive oil
Scatter over the top.
7. Bake
Cover loosely with foil and bake at:
190°C / 375°F for 25 minutes
Remove the foil and continue baking for another:
15–20 minutes
until bubbling and golden.
For a darker top, switch to the broiler/grill for 1–3 minutes, watching continuously.
Comparable vegetable gratins and Parmesan bakes generally use approximately 350–375°F ovens and finish with a golden cheese layer.
R
recipes.heart.org
+1
8. Rest before cutting
Remove from the oven and let stand for 10–15 minutes.
This is important. It allows the cheese to firm slightly and the vegetable juices to redistribute, giving you slices that look much more like the photograph.
For the flavor shown in the photo
I’d use this seasoning combination:
Garlic + basil + oregano + black pepper + Parmesan + olive oil
You can also add a very small amount of chili flakes.
For an especially rich version, use low-moisture mozzarella rather than very wet fresh mozzarella; lower-moisture cheese helps prevent the casserole from becoming excessively watery.
L
La Cucina Italiana
Nut information
Does this recipe contain nuts?
No. The recipe above contains no tree nuts or peanuts.
Possible hidden nut sources
The vegetables and cheeses themselves aren’t nuts, but check packaged ingredients if you are cooking for someone with an allergy:
pre-grated Parmesan
prepared tomato sauce
pesto
flavored cheese
breadcrumbs
spice blends
Pesto is particularly important: traditional pesto commonly contains pine nuts.
Nut-free substitution
If a recipe calls for a nut-based topping, simply use:
2 tbsp Parmesan + 2 tbsp breadcrumbs + 1 tsp olive oil
instead.
Dairy-free?
The recipe as written is not dairy-free because it contains ricotta, mozzarella and Parmesan.
For a dairy-free version, use suitable dairy-free cheese alternatives and a dairy-free ricotta-style filling.
How to prevent a watery casserole
This is probably the most important technique for getting the texture in your photograph.
Do these five things:
For a darker top, switch to the broiler/grill for 1–3 minutes, watching continuously.
This is important. It allows the cheese to firm slightly and the vegetable juices to redistribute, giving you slices that look much more like the photograph.
Salt and dry the eggplant.
Pat tomatoes dry.
Don’t use excessive olive oil.
Pre-roast zucchini and eggplant.
Rest the finished casserole before cutting.
A published zucchini/eggplant/tomato bake similarly recommends salting eggplant and notes that vegetables such as zucchini and tomatoes can become softer and release moisture.
S
Samsung Food
Q&A
Can I make it without eggplant?
Yes. Replace it with additional zucchini, yellow squash, or thinly sliced mushrooms.
Can I use only zucchini and tomato?
Yes. It will be lighter and cook somewhat faster.
Can I add chicken?
Yes. Use cooked shredded or thinly sliced chicken between the vegetable layers. Don’t put raw thick chicken pieces into this casserole unless you adjust the cooking time and verify that the chicken reaches a safe internal temperature.
Can I add potatoes?
Yes, but slice them very thinly and preferably par-cook them first. Potatoes require considerably more cooking than zucchini and tomatoes.
Can I make it ahead?
Yes. Assemble it, refrigerate covered, and bake when needed. Allow some additional baking time if it’s going directly from the refrigerator.
How long do leftovers keep?
Refrigerate promptly in a covered container and use within 3–4 days for best quality.
Can I freeze it?
Yes, but expect the zucchini and tomatoes to become softer after thawing. Freezing is better for convenience than for maintaining the firm layered texture.
Why did my casserole turn watery?
Usually because the vegetables released too much moisture. Tomatoes and zucchini are particularly responsible. Pre-roasting and drying the vegetables helps considerably.
Can I make it without ricotta?
Absolutely. Use extra mozzarella and Parmesan, or make it more like a vegetable gratin.
Can I make it vegetarian?
Yes—the recipe above is vegetarian. Check that the Parmesan/cheese you purchase is suitable for your dietary requirements.
What should I serve with it?
Good pairings are:
crusty bread
green salad
garlic bread
roasted potatoes
grilled chicken
lentil salad
What makes it look like the photograph?
Use round vegetables sliced uniformly, build compact layers, put cheese between selected layers rather than flooding the dish with sauce, and finish with a generous browned cheese layer. Let it rest before serving.
Quick version: if you want the closest practical recreation of the pictured dish, use zucchini + eggplant + tomato + ricotta + mozzarella + Parmesan + garlic + oregano + basil, pre-roast the vegetables, layer tightly, bake at 190°C/375°F, and rest for 10–15 minutes.