Recipes
Baked Eggplant, Zucchini & Meatball Tomato Casserole
Uses: meatballs, eggplant, zucchini, diced tomatoes, feta
Ingredients:
- 4 meatballs, prepared according to package directions
- 3/4 cup sliced eggplant
- 3/4 cup sliced zucchini
- 3/4 cup diced tomatoes with juice
- 2 tablespoons crumbled feta
- 1 teaspoon oil
Instructions:
- Heat the oven to 400°F. Lightly oil a small baking dish and arrange the eggplant and zucchini in an even layer. Season with oregano, garlic powder, black pepper, and a small amount of salt.
- Spoon the diced tomatoes over the vegetables and bake for 15 minutes.
- Add the prepared meatballs, nestling them into the vegetables, and bake for another 10 to 12 minutes, until the vegetables are tender and everything is steaming hot.
- Sprinkle with feta and return to the oven for 2 minutes, just until warmed.
Good for: A comforting Mediterranean-style casserole with meatballs, eggplant, zucchini, tomato, and feta.
Optional: Serve with couscous or add black olives before baking.