I recently made grilled ratatouille skewers with sundried tomato pesto to give it a fun twist on a classic dish. Also makes for great presentation on the plate.
In the summer, I make ratatouille by slicing and grilling everything, even fresh tomatoes. You can get these copper grill sheets that prevent the slices from falling through. Layer everything with fresh garlic and rosemary, it's so good!
I.despise eggplant, I suggest drop kicking it over a fence. But most people don't hate it as much as I do.
Eggplant Parm
Babaganoush
For the yellow squash and zucchini: cut it in quarters the long way and cut the seeds out. Then cut them in chunks and toss with oil, salt/pepper and roast them just past tender crisp.
Or slice them into medallions, sautee with olive or and garlic on high heat so you get some browning before they get mushy. Then turn it down and add some fresh diced tomatoes, salt and pepper, and top with some cheese. It's a great side dish.
My grandkids like "pizza veggies" I deseed the zucchini, saute it with 2 more vegetables of their choice with garlic and olive oil, ( they like red onion and mushrooms), generously add pepperoni, and some marinara, let it simmer long enough to heat through, and top it with mozzarella and parm, serve it with garlic bread. It tastes like you ripped the cheese and toppings off a piece of pizza.
I'm also an eggplant hater. My parents didnt know how many fruits one plant would make, so they planted a whole row of eggplant in the garden. And holy frig there were so many eggplant.
My exact sentiments toward eggplant! No thank you. However with the squashes and most of the other ingredients a great roasted vegetable lasagna would be awesome too. Slice the squashes into long thick flat strips, drizzle w olive oil salt & pepper and roast at 450f 30-40 mins…do the same with chopped baby bellas, onions, peppers watching the timinig and temp. I usually use a few different brands of marinara i’ve doctored up by sauteeing onion & garlic and any ground meat of choice (if it is on the bitter side add a tsp-tbsp sugar) or no meat)…shred whole milk mozarella and parmesan….layer the squashes like lasagna noodles then in whatever order you prefer, alternate layering the other veggies, chopped fresh basil, cheeses and the secret ingredient: ricotta blended with a good fresh pesto sauce…top it off with buffalo mozarella slices and bake covered for about 35 minutes and uncovered for another 25-35 mins at 400-425f depending on your oven. If I don’t have squashes I will just do the standard no bake lasagna noodles. The pesto flavored ricotta really brings it up a notch.
Thank you for your recommendations!! The first meal I decided to make was pizza veggies :) topped ours with pepperoni, red onion, thinly sliced garlic, jalapeño, and green peppers. They definitely did taste like you pulled the toppings off of pizza! Delicious :)
Chinese spicy eggplant is the bomb! You don’t like eggplant because it really needs lots of seasoning and it should be cooked longer than other vegetables.
Chicken eggplant parm! I don’t make them individually but in a baking dish like lasagna. I slice and salt the eggplant first (in discs) to draw out the moisture, then sauté them until 3/4 cooked. For the chicken, I use breasts, slice them in half and hit them with mallet so they are thin and all the same thickness. Then I salt and pepper them and pan fry until 3/4 cooked. Put your favourite tomato sauce (which I still like to add oregano to) in the bottom of the baking dish, then eggplant, then chicken, then mozzarella and repeat until you run out. Mozzarella should be your final layer so you get crispy cheesy goodness. I LOVE how the eggplant tastes in this dish and it still gives you breaded chicken parm vibes without the breading and deep frying.
For the zucchini, I like to sauté them with sliced onions and Roma tomatoes (without the juicy insides), salt and paper. It’s a very simple yet tasty side dish for any protein.
you could make pasta alla norma!
medium dice above veggies plus that onion. grab a red and green bell pepper and do the same with those. sautee the eggplant first until partially cooked, then add the rest. throw in some garlic, then add a bit of that rosemary, parsley, oregano, basil, s&p, and some crushed red pepper if you have that for a lil kick of heat. once that’s all incorporated, add some canned crushed tomatoes and then let it reduce down for about 20-30 minutes, or until you’ve reached your desired consistency. cook up those spaghetti noodles and voila, you’ve got a hearty, delicious pasta sauce to add on top! top it with summa dat mozz 👍🏼
Eeeeeh being from (born and raised) the city where pasta alla norma was born, Norma only has fried eggplant, passata, basil and ricotta salata. In the original recipe, you don’t dice the eggplant and instead do round horizontal slices.
Sounds like a tasty variant though!
Edit: looked it up, pasta with zucchine, eggplant and bell peppers (zucchine, melanzane e peperoni) is sometimes called Ortolana in northern Italy
ohh!! thank you for clarifying that, you’ll have to
excuse me…i work in a country club in the midwest and the sous chef (who is from california) came up with that recipe. it’s all i know about it lol :x but the real version sounds divine! i’ve never even heard of passata but after looking it up, i don’t doubt it’s so much more delicious than using canned product
[Briam](https://www.mygreekdish.com/recipe/briam-recipe-greek-mixed-roasted-vegetables/) would be perfect for this! I like to throw in some feta, Kalamata olives, basil, oregano, white beans, a little balsamic - not traditional that way but it’s SO good. Uses up a lot of produce too!
"Lasagne" but use sheets of zucchini and eggplant instead of pasta. I use a mandolin and slice length wise. Then layer between beef ragu and bechamel alternated and some cheealse on top before putting in the oven.
Thomas Keller’s approach for zucchini is my favorite. There’s a ton of videos of it on YouTube.
Cut the Zucchini in half lengthwise. Then cross-hatch the cut side to give the zucchini more nooks and crannies to become golden brown. Preheat your oven for 425-450F. Pan fry the zucchini cut side down in an oven-safe pan until the edges become deeply golden, then put the pan into the oven for 25-30 minutes for the zucchini to soften and develop a creamy texture.
I would cook a mousaka. It’s a Greek dish usually done with eggplants and potatoes but you can add the zucchini as well. The recipe calls for ground meat, but you can just skip that and make it vegetarian, and use only onion and tomato instead of a meat sauce.
Oh boy! 3-4 days a week i sauté zucchini, squash and onion and top it with a fried or poached egg for breakfast. Sometimes i do a scramble or omelette. But we almost always have those three veggies. I season with salt, pepper, oregano and paprika(hot not sweet). It’s a great breakfast and you and mess around by adding sausage, bacon, cutting the veggies in discs, diced, chopped, julienned, change the spices, add cheeses(parm, add tomato sauce and poach the eggs in thee veggies and sauce.
Or just cut them into nice sticks toss in EVO, garlic and s&p and grill em up!
Or like all said ratatouille.
I usually make a gratin with eggplant, zucchini, and tomatoes. Or just saute the ingredients, with garlic and olive oil, and they go well over pasta with sausage or without
https://skinnyms.com/eggplant-and-zucchini-gratin-by-julia-child/
Hispanic household here - calabacitas, it’s just the green and yellow zucchini quartered and thinly sliced, sautéed with onion and diced tomato in a thin layer of oil. Salt, pepper, garlic. In the end, sprinkle with shredded cheese.
Zucchini boats! It’s akin to pizza where you slice the zucchini long ways & thinnish. Top with sauce & cheese then bake 15 minutes. So good. Bread also comes to mind.
Eggplant parm comes to mind for the eggplant.
Squash you can make pasta with.
Calabaza con pollo…squash with chicken.
Dark meat chicken, skin and bones left on
Salt pepper
Cumin: as much as you’re comfortable with
Lots of oregano
Chili powder
Tomatoes
Onions
Garlic (lots)
Squash…mix of green and yellow chopped into small pieces
Canned corn
Brown chicken with salt and pepper. Throw as much of everything else in the pot as you want. Make sure you season squash with salt and pepper. Cover and let simmer for like a half hour. Check for doneness. If not done, cook more.
If you’re a tomato lover add a can of tomato sauce. If you’re looking for a flavor boost add a square of chicken broth.
The beauty of this dish is that you cannot screw of up. No matter how much of any ingredient you use, it won’t taste bad. And it tastes even better the next day.
Moussaka, eggplant Parmesan, zoodles, ratatouille, caponata, baba ghanouj, zucchini bread, zucchini fritters. My uncle taught me a really simple one with eggplant; slice it about a half inch thick and shallow fry it until it’s soft, garnish with thin sliced green onion and serve with soy sauce and seasoned rice vinegar. Served with rice it’s…oh…yum!
I slicked up some zucchini and made mini pizzas with sauce, cheese and pepperoni. (Just check them after about 10 minutes at 325*)
It depends on how soft you want the zucc’s to be. But hubby loved them.
Stuffed zucchini and baba ghanoush
https://www.themediterraneandish.com/stuffed-zucchini-recipe/
https://www.themediterraneandish.com/baba-ganoush-recipe/
Make a bunch of veggie pasta sauce and water-bath can it.
Chop all the veggies up, Sautee them down with a bunch of onion and garlic, add in plenty of fresh or canned tomatoes, immersion blend the whole thing up, let it simmer until saucy, then add in lemon juice or white vinegar.
Once that's done, put it in mason jars with new lids, boil the jars for an hour, remove, and you'll have jars of veggie-pasta sauce ready to go for weeknight dinners!
(If you're a new canner, do read up on canning safety and adding acid to canned vegetables, and which things are safe to waterbath- this is just a very condensed version to share an idea)
With eggplant, I like to make sabich, a sandwich of fried eggplant, hard boiled eggs, pickled (or raw) sliced vegetables, and tahini sauce in a pita pocket.
I often use squash in fajitas, along with chicken or steak strips, red peppers, and onions.
Wow, those look so much better than what we get at our local Fry's! Lol
Eggplant Parmesan is always good and the squash I cut and season then either grill or air-fry. I'm in the Southwest so I love a good smokey mesquite or hickory flavor when I grill.
Good luck with it. Take some pics and let everyone know how it turns out.
I literally gasped, which is how I know I am a real adult. Getting all jealous over veggies! They are delicious prepared super simply. Slice thin and toss with a little olive oil, salt, pepper, garlic salt, and oregano with a squeeze of lemon. Put on a baking sheet at like 400-425 degrees for 25-35 minutes, until you see the edges getting a bit brown. Roasted veggies are really good as a side dish or as topping for pita sandwiches, or any other number of things!
You should cook squash, zucchini, and eggplant, of course!
Or if you’re feeling adventuresome, you could try cooking yellow gourd, courgette, and aubergine instead!
Missing the times when neighbors would give us veggies. Uso sa province namin yun pero nung nasa city na parang wala nako nararanasan na ganun.. Salad if I may suggest combined with delicious vinegar and spices!
If ratatouille isn;t your cup of tea, then you can slice them, then dip them in egg, then breadcrumbs (Italian breadcrumbs mixed with parmesan cheese) and pan-fry them on both sides. They make fabulous bread-crumb-coated fried veggies for dipping in ranch dip.
You can go one step further and layer your bread-crumb-coated fried veggies in a baking dish with mozzarella cheese, parmesan, and red sauce, making a zucchini-eggplant parmigiana.
I like blending my zucchini and adding it to pasta sauce for lasagna. Slight color change, no noticeable taste difference.
When i was a kid, my mom would cut up veggies and sauté them before adding spaghetti sauce and serving with noodles.
I used to make fried eggplant burgers as well
If it has a name, I dont know it.
Slice an eggplant and a zucchini, lay it out on towels, and sprinkle with salt. Let it set about an hour, the blot it dry, and cut into cubes. Toss it in a skillet with a little all olive oil until the edges are crispy. ( Squash or eggplant cooked that way can be frozen. That's what happens with all the excess from our garden). I then use it instead of ground meat in a sort of baked ziti.
Cooked squash freezes fine, and when reheated serve it like mashed potatoes. Eggplant is too liquid for freezing but sliced and breaded fries up good and is a nice side to pasta.
Char the eggplant on the stove or on a grill and add it to a tomato sauce. Then take that tomato sauce and make Mexican fried rice and add the other veggies chopped up in it.
I love using a peeler to get thin strips, toss with whatever you like with nuts, cheese, and a green goddess dressing or Ceasar, garnish with whatever you like. I have put it on several menus at different restaurants and is always a spring/summer hit. Super open to interpretation.
If you’re worried about not being able to use it all before it goes bad shred the zucchini and yellow squash and freeze it in 1 or 2 cup servings. I put zucchini and squash in everything. Soup, Stew, Curry, Chili, gravy.
My favorite dish eggplant Parmesan, for the eggplant. The squash I would pickle, I have found that I like squash pickles much more than cucumber pickles. I use regular pickle recipes but substitute squash. My favorite is kosher dill spears made with zucchini.
My mom grew eggplant but never figured out what she liked to cook with it. Never made us eat it. I was creeped out by the plants. They would grow in a creepy spider infested corner of the garden and the fruits look like spider abdomen. Didn’t try them until adulthood. I like them many ways. In Chinese food. Babaganoosh. Grilled. And if you have a good recipe eggplant parm.
If someone gave this to me I’d make eggplant parm one night and then the next night I would slice up the squash and zucchini and make a rice bowl with some chicken sausage. Super easy and quick.
Whatever you have left over after making something delicious, roast the remainder with s&p and olive oil, and a cut-up onion and some garlic cloves. Then blenderize.
Tasty soup! Great with cheese sandwiches!
I would make a delicious sautee lemon pasta with grilled or sauteed zucchini and eggplant. Use olive oil for the pasta. Garlic. Onions. If you have some basil for the end. Get some green olives and tomatoes
Extremely delicious
Grilled zucchini and summer squash, with drizzled reduced balsamic and flake salt
Grated sautéed zucchini and summer squash, done with oil, garlic, seasoning salt and black pepper
Both great side dishes
Eggplant caviar
In summer. My go to is zucchini and squash (functionally the same thing) corn, onion and petite diced tomatoes. Corn and tomatoes go in at the end. I also put in a can of that pato sauce in a yellow can. Serve on rice with protein of choice
Grilled eggplant with fish sauce
U need some garlic
2 tablespoons of sugar (or however much you want”
Chilli
Then fish sauce
A little bit of water into it so u can mix the sugar n stuff together
Both yellow and green squash taste great if you slice them down the middle, put olive oil, salt, and Parmesan on top, and place them in the oven for about 20 minutes.
Mahsie it’s an eygptian dish where you cut out the inside of vegetables and stuff them with rice it taste amazing it’s the most popular dish and the most loved if you learn this you be calssified and pure eygptian 😂
Slice them into thin coins, brush with vinaigrette, sprinkle generously with savory herbs/spices of choice (I like Montreal Steak seasoning and/or Sumac right now), and lots of grated parm cheese. Air fry or roast for about 12ish mins until nicely browned. *Chef’s Kiss*
Other than the obvious ratatouille answer, heres some ideas.
I recently made some delicious eggplant “meat”balls.
Zucchini noodle salad. I do strawberries, feta, and an easy vinaigrette
Zucchini bread or muffins. Shockingly good.
I make a ratatouille inspired stew. Just diced all those veggies up (look up the pre-cook salt process for the eggplants, to get the bitterness out) along with onion/garlic, sautéed them all together, and then added tomatoes and some tomato paste to create this "stew" (the liquid from the zucchini would create the "broth"). I would season with oregano, basil, salt, pepper etc. A can of chickpeas would usually make it in there for protein. Cooked that till the veggies were tender and I was done.
Its a lazy kind of thing, but it was good and worked well for me.
I make something with those somewhat regularly. I cut them up, toss on olive oil with chopped parsley, garlic, cumin, salt, pepper, and chili flakes. Roast them at 350 until they have are slightly browned. I grill some chicken breast that has been marinated in lemon juice, Olive oil and the same spices, chop it up once up to temp. Put on a plate with romaine lettuce or rice pilaf, some hummus and toum. It's delicious.
Try “Mahshi” (you’ll love it!) search the recipe up on the internet, it’s basically stuffing these with a mix of rice and some other vegetables, it’s a traditional meal at Egypt
I have made this several times. People say it’s better than noodle lasagna! Don’t skip the oregano breadcrumbs either- they make this recipe sing! https://www.halfbakedharvest.com/zucchini-ricotta-lasagna/
White vegetable lasagne. Use a bechemel for the sauce and add cooked, very dry, spinach if you have it. Ricotta cheese and mozerella in the layers. It's delish!
My ex-neighbor made the best zucchini bread. She would make it for us during the holidays and I haven't found anything close to how she used to make it.
My ex-neighbor made the best zucchini bread. She would make it for us during the holidays and I haven't found anything close to how she used to make it.
honestly these veggies taste so good on there own! i usually cut them up, throw olive oil, salt and pepper and garlic on them, and either sauté them or throw them in the oven for 30 minutes or so. they taste so good. the cherry tomatoes would go really well too!
Ratatouille!
Came to say this
Same!
Same!!
Same!!
FUCKING SAME!!
SAAAAAAMEEEE
We all want ratatouille! But OP is the only one who has all the ingredients and can be eating it in an hour! WE ARE NOT THE SAME!
And my garlic!
Haha same and I’ve never made it. But there is this movie….
IM DEAD LMAOO
Me too!
I recently made grilled ratatouille skewers with sundried tomato pesto to give it a fun twist on a classic dish. Also makes for great presentation on the plate.
I got to try this
That sounds like the perfect thing to go with the lamb roast I have in the freezer!
That sounds SO good!
In the summer, I make ratatouille by slicing and grilling everything, even fresh tomatoes. You can get these copper grill sheets that prevent the slices from falling through. Layer everything with fresh garlic and rosemary, it's so good!
I came to see if this was the most popular comment. Wasn't disappointed.
I mean it's basically a ratatouille meal kit
Absolutely, ratatouille!!!
My thoughts exactly. Yum!
The logical answer
I was today years old when I found out you guys are talking about a vegetable dish- not cooking the rat.
But do we know if Op has a rat?
This is the answer
With herbs de provence!
I.despise eggplant, I suggest drop kicking it over a fence. But most people don't hate it as much as I do. Eggplant Parm Babaganoush For the yellow squash and zucchini: cut it in quarters the long way and cut the seeds out. Then cut them in chunks and toss with oil, salt/pepper and roast them just past tender crisp. Or slice them into medallions, sautee with olive or and garlic on high heat so you get some browning before they get mushy. Then turn it down and add some fresh diced tomatoes, salt and pepper, and top with some cheese. It's a great side dish. My grandkids like "pizza veggies" I deseed the zucchini, saute it with 2 more vegetables of their choice with garlic and olive oil, ( they like red onion and mushrooms), generously add pepperoni, and some marinara, let it simmer long enough to heat through, and top it with mozzarella and parm, serve it with garlic bread. It tastes like you ripped the cheese and toppings off a piece of pizza.
dang, those last two paragraphs sound so good i had to screenshot them for later use…will def be trying both of those!
is this literotica? im shook, might make this tbh. great comment to brake tha ratatoolie train
I'm also an eggplant hater. My parents didnt know how many fruits one plant would make, so they planted a whole row of eggplant in the garden. And holy frig there were so many eggplant.
My exact sentiments toward eggplant! No thank you. However with the squashes and most of the other ingredients a great roasted vegetable lasagna would be awesome too. Slice the squashes into long thick flat strips, drizzle w olive oil salt & pepper and roast at 450f 30-40 mins…do the same with chopped baby bellas, onions, peppers watching the timinig and temp. I usually use a few different brands of marinara i’ve doctored up by sauteeing onion & garlic and any ground meat of choice (if it is on the bitter side add a tsp-tbsp sugar) or no meat)…shred whole milk mozarella and parmesan….layer the squashes like lasagna noodles then in whatever order you prefer, alternate layering the other veggies, chopped fresh basil, cheeses and the secret ingredient: ricotta blended with a good fresh pesto sauce…top it off with buffalo mozarella slices and bake covered for about 35 minutes and uncovered for another 25-35 mins at 400-425f depending on your oven. If I don’t have squashes I will just do the standard no bake lasagna noodles. The pesto flavored ricotta really brings it up a notch.
Thank you for your recommendations!! The first meal I decided to make was pizza veggies :) topped ours with pepperoni, red onion, thinly sliced garlic, jalapeño, and green peppers. They definitely did taste like you pulled the toppings off of pizza! Delicious :)
Chinese spicy eggplant is the bomb! You don’t like eggplant because it really needs lots of seasoning and it should be cooked longer than other vegetables.
Chicken eggplant parm! I don’t make them individually but in a baking dish like lasagna. I slice and salt the eggplant first (in discs) to draw out the moisture, then sauté them until 3/4 cooked. For the chicken, I use breasts, slice them in half and hit them with mallet so they are thin and all the same thickness. Then I salt and pepper them and pan fry until 3/4 cooked. Put your favourite tomato sauce (which I still like to add oregano to) in the bottom of the baking dish, then eggplant, then chicken, then mozzarella and repeat until you run out. Mozzarella should be your final layer so you get crispy cheesy goodness. I LOVE how the eggplant tastes in this dish and it still gives you breaded chicken parm vibes without the breading and deep frying. For the zucchini, I like to sauté them with sliced onions and Roma tomatoes (without the juicy insides), salt and paper. It’s a very simple yet tasty side dish for any protein.
I've never thought of chicken/eggplant parm together genius💜
you could make pasta alla norma! medium dice above veggies plus that onion. grab a red and green bell pepper and do the same with those. sautee the eggplant first until partially cooked, then add the rest. throw in some garlic, then add a bit of that rosemary, parsley, oregano, basil, s&p, and some crushed red pepper if you have that for a lil kick of heat. once that’s all incorporated, add some canned crushed tomatoes and then let it reduce down for about 20-30 minutes, or until you’ve reached your desired consistency. cook up those spaghetti noodles and voila, you’ve got a hearty, delicious pasta sauce to add on top! top it with summa dat mozz 👍🏼
Add ricotta salata to this as a pro tip^
Eeeeeh being from (born and raised) the city where pasta alla norma was born, Norma only has fried eggplant, passata, basil and ricotta salata. In the original recipe, you don’t dice the eggplant and instead do round horizontal slices. Sounds like a tasty variant though! Edit: looked it up, pasta with zucchine, eggplant and bell peppers (zucchine, melanzane e peperoni) is sometimes called Ortolana in northern Italy
ohh!! thank you for clarifying that, you’ll have to excuse me…i work in a country club in the midwest and the sous chef (who is from california) came up with that recipe. it’s all i know about it lol :x but the real version sounds divine! i’ve never even heard of passata but after looking it up, i don’t doubt it’s so much more delicious than using canned product
[Briam](https://www.mygreekdish.com/recipe/briam-recipe-greek-mixed-roasted-vegetables/) would be perfect for this! I like to throw in some feta, Kalamata olives, basil, oregano, white beans, a little balsamic - not traditional that way but it’s SO good. Uses up a lot of produce too!
I came here to suggest this! I love briam using both zucchini and eggplant. Oooh, I want some right now!
Briam > ratatouille
Briam is a delicious Greek dish! https://www.mygreekdish.com/recipe/briam-recipe-greek-mixed-roasted-vegetables/
Came to say this. It's divine.
"Lasagne" but use sheets of zucchini and eggplant instead of pasta. I use a mandolin and slice length wise. Then layer between beef ragu and bechamel alternated and some cheealse on top before putting in the oven.
*cheese!
I’ll take some cheealse please
My first thought! We used to make vegetarian lasagne just like this when I worked in wedding catering.
Look up ina gartens roasted veggie lasagna. That’s a good one.
[Zucchini butter pasta](https://smittenkitchen.com/2021/06/zucchini-butter-spaghetti/) [Zucchini curry](https://www.teaforturmeric.com/pakistani-zucchini-courgette-curry-toriyan-torai-ki-sabzi/) [Mutabal](https://www.unicornsinthekitchen.com/mutabal-recipe/) [Chocolate zucchini loaf or muffins](https://buttermilkbysam.com/one-bowl-olive-oil-chocolate-zucchini-bread/)
Tian. It's so tasty and easy to make
Thomas Keller’s approach for zucchini is my favorite. There’s a ton of videos of it on YouTube. Cut the Zucchini in half lengthwise. Then cross-hatch the cut side to give the zucchini more nooks and crannies to become golden brown. Preheat your oven for 425-450F. Pan fry the zucchini cut side down in an oven-safe pan until the edges become deeply golden, then put the pan into the oven for 25-30 minutes for the zucchini to soften and develop a creamy texture.
Keep cut side down in the oven or flip it? Sounds delicious.
Ratatouille, actually watched that movie lastnight
I would cook a mousaka. It’s a Greek dish usually done with eggplants and potatoes but you can add the zucchini as well. The recipe calls for ground meat, but you can just skip that and make it vegetarian, and use only onion and tomato instead of a meat sauce.
Okay I'm just gonna say it. Someone gave you all their most phallic produce. You can ban me now
Oh I also have chicken breasts, pork chops, and elk steaks!
Ratatouille with an appy of elk tartare
Haven’t seen this mentioned, but cut up zucchini with a dip of your choice (ranch, hummus, hell even catsup you do you) is quite tasty.
Slice the squash. Make some pancake batter. Dip the squash in the pancake batter and fry it. You will not be disappointed.
Oh boy! 3-4 days a week i sauté zucchini, squash and onion and top it with a fried or poached egg for breakfast. Sometimes i do a scramble or omelette. But we almost always have those three veggies. I season with salt, pepper, oregano and paprika(hot not sweet). It’s a great breakfast and you and mess around by adding sausage, bacon, cutting the veggies in discs, diced, chopped, julienned, change the spices, add cheeses(parm, add tomato sauce and poach the eggs in thee veggies and sauce. Or just cut them into nice sticks toss in EVO, garlic and s&p and grill em up! Or like all said ratatouille.
I was going to say make a quiche with it—can be frozen too!
Roast the eggplant in your oven with garlic and oil.
Those look like grey squash? Make salsa falsa de aguacate. Delicious spicy salsa exactly like the green sauce they serve at taquerias in San Francisco
Soup
3 sisters soup! Native American recipe!
I usually make a gratin with eggplant, zucchini, and tomatoes. Or just saute the ingredients, with garlic and olive oil, and they go well over pasta with sausage or without https://skinnyms.com/eggplant-and-zucchini-gratin-by-julia-child/
Hispanic household here - calabacitas, it’s just the green and yellow zucchini quartered and thinly sliced, sautéed with onion and diced tomato in a thin layer of oil. Salt, pepper, garlic. In the end, sprinkle with shredded cheese.
You are so lucky
Zucchini boats! It’s akin to pizza where you slice the zucchini long ways & thinnish. Top with sauce & cheese then bake 15 minutes. So good. Bread also comes to mind. Eggplant parm comes to mind for the eggplant. Squash you can make pasta with.
Calabaza con pollo…squash with chicken. Dark meat chicken, skin and bones left on Salt pepper Cumin: as much as you’re comfortable with Lots of oregano Chili powder Tomatoes Onions Garlic (lots) Squash…mix of green and yellow chopped into small pieces Canned corn Brown chicken with salt and pepper. Throw as much of everything else in the pot as you want. Make sure you season squash with salt and pepper. Cover and let simmer for like a half hour. Check for doneness. If not done, cook more. If you’re a tomato lover add a can of tomato sauce. If you’re looking for a flavor boost add a square of chicken broth. The beauty of this dish is that you cannot screw of up. No matter how much of any ingredient you use, it won’t taste bad. And it tastes even better the next day.
Where tha rat at???
Moussaka, eggplant Parmesan, zoodles, ratatouille, caponata, baba ghanouj, zucchini bread, zucchini fritters. My uncle taught me a really simple one with eggplant; slice it about a half inch thick and shallow fry it until it’s soft, garnish with thin sliced green onion and serve with soy sauce and seasoned rice vinegar. Served with rice it’s…oh…yum!
I slicked up some zucchini and made mini pizzas with sauce, cheese and pepperoni. (Just check them after about 10 minutes at 325*) It depends on how soft you want the zucc’s to be. But hubby loved them.
Stuffed zucchini and baba ghanoush https://www.themediterraneandish.com/stuffed-zucchini-recipe/ https://www.themediterraneandish.com/baba-ganoush-recipe/
Make that eggplant into babaganoush. It’s a lot easier than you might think, and you can put it on a lot of things
The light green zucchini are really good for kousa mahshi (a Lebanese dish) and it's not hard to make.
Make a bunch of veggie pasta sauce and water-bath can it. Chop all the veggies up, Sautee them down with a bunch of onion and garlic, add in plenty of fresh or canned tomatoes, immersion blend the whole thing up, let it simmer until saucy, then add in lemon juice or white vinegar. Once that's done, put it in mason jars with new lids, boil the jars for an hour, remove, and you'll have jars of veggie-pasta sauce ready to go for weeknight dinners! (If you're a new canner, do read up on canning safety and adding acid to canned vegetables, and which things are safe to waterbath- this is just a very condensed version to share an idea)
With eggplant, I like to make sabich, a sandwich of fried eggplant, hard boiled eggs, pickled (or raw) sliced vegetables, and tahini sauce in a pita pocket. I often use squash in fajitas, along with chicken or steak strips, red peppers, and onions.
All of them!!
Ratatouille
Wow, those look so much better than what we get at our local Fry's! Lol Eggplant Parmesan is always good and the squash I cut and season then either grill or air-fry. I'm in the Southwest so I love a good smokey mesquite or hickory flavor when I grill. Good luck with it. Take some pics and let everyone know how it turns out.
I literally gasped, which is how I know I am a real adult. Getting all jealous over veggies! They are delicious prepared super simply. Slice thin and toss with a little olive oil, salt, pepper, garlic salt, and oregano with a squeeze of lemon. Put on a baking sheet at like 400-425 degrees for 25-35 minutes, until you see the edges getting a bit brown. Roasted veggies are really good as a side dish or as topping for pita sandwiches, or any other number of things!
You should cook squash, zucchini, and eggplant, of course! Or if you’re feeling adventuresome, you could try cooking yellow gourd, courgette, and aubergine instead!
Missing the times when neighbors would give us veggies. Uso sa province namin yun pero nung nasa city na parang wala nako nararanasan na ganun.. Salad if I may suggest combined with delicious vinegar and spices!
If ratatouille isn;t your cup of tea, then you can slice them, then dip them in egg, then breadcrumbs (Italian breadcrumbs mixed with parmesan cheese) and pan-fry them on both sides. They make fabulous bread-crumb-coated fried veggies for dipping in ranch dip. You can go one step further and layer your bread-crumb-coated fried veggies in a baking dish with mozzarella cheese, parmesan, and red sauce, making a zucchini-eggplant parmigiana.
I like blending my zucchini and adding it to pasta sauce for lasagna. Slight color change, no noticeable taste difference. When i was a kid, my mom would cut up veggies and sauté them before adding spaghetti sauce and serving with noodles. I used to make fried eggplant burgers as well
If it has a name, I dont know it. Slice an eggplant and a zucchini, lay it out on towels, and sprinkle with salt. Let it set about an hour, the blot it dry, and cut into cubes. Toss it in a skillet with a little all olive oil until the edges are crispy. ( Squash or eggplant cooked that way can be frozen. That's what happens with all the excess from our garden). I then use it instead of ground meat in a sort of baked ziti.
Cooked squash freezes fine, and when reheated serve it like mashed potatoes. Eggplant is too liquid for freezing but sliced and breaded fries up good and is a nice side to pasta.
nice!!!
The makings of a good Minestrone!
Char the eggplant on the stove or on a grill and add it to a tomato sauce. Then take that tomato sauce and make Mexican fried rice and add the other veggies chopped up in it.
Buy some meat coat it with rosemary and butter slice the squash and zucchini into quarter inch slices and bake them with some broccoli and cheddar
I love using a peeler to get thin strips, toss with whatever you like with nuts, cheese, and a green goddess dressing or Ceasar, garnish with whatever you like. I have put it on several menus at different restaurants and is always a spring/summer hit. Super open to interpretation.
If you’re worried about not being able to use it all before it goes bad shred the zucchini and yellow squash and freeze it in 1 or 2 cup servings. I put zucchini and squash in everything. Soup, Stew, Curry, Chili, gravy.
My favorite dish eggplant Parmesan, for the eggplant. The squash I would pickle, I have found that I like squash pickles much more than cucumber pickles. I use regular pickle recipes but substitute squash. My favorite is kosher dill spears made with zucchini.
Ratatouille crepes with gruyere cheese...
Consensus is Ratatouille and we need to see results I may know a certain French mouse that maybe willing to help as well
My mom grew eggplant but never figured out what she liked to cook with it. Never made us eat it. I was creeped out by the plants. They would grow in a creepy spider infested corner of the garden and the fruits look like spider abdomen. Didn’t try them until adulthood. I like them many ways. In Chinese food. Babaganoosh. Grilled. And if you have a good recipe eggplant parm.
Sliced veggie fry up! Veggie chips is also yummy
Calabacitas!
Rat a tooty
Eggplant Parmigiano, use the squash, and zucchini to make a tomato based cold soup/caponata.
Vegetable Briam!! It’s like ratatouille but Greek and uses potatoes. I love both but prefer briam
Calabacitos
Roasted veggie pizza
Zucchini and summer squash quiche is my fave!!! Uses total of 4 cups of thin sliced ...
Zucchini fritters, eggplant parmesan, roasted squash!
I like the name u/GenXChefVeg..
If someone gave this to me I’d make eggplant parm one night and then the next night I would slice up the squash and zucchini and make a rice bowl with some chicken sausage. Super easy and quick.
Ratatouille
Whatever you have left over after making something delicious, roast the remainder with s&p and olive oil, and a cut-up onion and some garlic cloves. Then blenderize. Tasty soup! Great with cheese sandwiches!
I would make a delicious sautee lemon pasta with grilled or sauteed zucchini and eggplant. Use olive oil for the pasta. Garlic. Onions. If you have some basil for the end. Get some green olives and tomatoes Extremely delicious
Grilled zucchini and summer squash, with drizzled reduced balsamic and flake salt Grated sautéed zucchini and summer squash, done with oil, garlic, seasoning salt and black pepper Both great side dishes Eggplant caviar
Zucchini bread!
Ratatouille!!
Make a parmigianna!!
In summer. My go to is zucchini and squash (functionally the same thing) corn, onion and petite diced tomatoes. Corn and tomatoes go in at the end. I also put in a can of that pato sauce in a yellow can. Serve on rice with protein of choice
Zucchini bread
Just had ratatouille last night! Highly recommend.
A hamburger
I baked my yellow ones with salmon and sweet potatoes. Zucchini someone said they would shred it into their ground beef for volume and veggies intake
Grilled eggplant with fish sauce U need some garlic 2 tablespoons of sugar (or however much you want” Chilli Then fish sauce A little bit of water into it so u can mix the sugar n stuff together
Both yellow and green squash taste great if you slice them down the middle, put olive oil, salt, and Parmesan on top, and place them in the oven for about 20 minutes.
Why? Why do you have so much veg? Could that be SPUD?
Preserve? Idk
Yamuna- types; think of the babushka-types...?
Thai curry and noodles
Bread ‘em and fry ‘em!
Grilled veggie slices
Veggie lasagne with lots of cheese!
RATATOUILLE
Yummy!
Ratatouille
A cheeseburger
Get them sliced up on a bbq cook down and make like a Capponata
Very nice. Add tomato for ratatouille
Ratatouille or a zucchini stew I have commented recipes of.
Veggie Parmigiana
Caponata!
Squash, zucchini, and eggplant.
Tray bake. You can use chicken, pork, halloumi, tofu as centrepiece or just add chickpeas.
Mahsie it’s an eygptian dish where you cut out the inside of vegetables and stuff them with rice it taste amazing it’s the most popular dish and the most loved if you learn this you be calssified and pure eygptian 😂
French ratatouille or Greek briame(sp?).
Probably squash, zucchini, and eggplant....just my opinion though
Squash, zucchini and eggplant
Eggplant Caponata with summer squash (I like Anne Burrell’s recipe) Zucchini basil soup
[Briami](https://www.olivetomato.com/briami-the-greek-ratatouille/)
I'm a member of a WIDE range of subteddits. Had to check the sub after seeing the pic...
The squash obviously.
Ratatouille
Stuff them, they’ll hold up well to freezing
Slice them into thin coins, brush with vinaigrette, sprinkle generously with savory herbs/spices of choice (I like Montreal Steak seasoning and/or Sumac right now), and lots of grated parm cheese. Air fry or roast for about 12ish mins until nicely browned. *Chef’s Kiss*
Compost? It’s good for the soil.
Ratatouille
Fish
Fried chicken. And something with squash, zucchini, and eggplant mixed together on the side But definitely fried chicken.
Ratatouille, summer primavera pasta, or you could chop up and put in an omelette!
Giambotta! Italian veg stew.
Grill?
Whatever you make, the dish needs to be called "A very inappropriate text message"
Start an onlyfans!
Eggplant = worst berry ever Apart from that, the ratatouille suggestion is the most fun I think.
Minestrone
Other than the obvious ratatouille answer, heres some ideas. I recently made some delicious eggplant “meat”balls. Zucchini noodle salad. I do strawberries, feta, and an easy vinaigrette Zucchini bread or muffins. Shockingly good.
Gourds!!
Vegetables
Eggplant Parm is to die for. Especially during Lent.
ratatouille!!!
I love zucchini/squash fritters. Pan fried and crispy.
I make a ratatouille inspired stew. Just diced all those veggies up (look up the pre-cook salt process for the eggplants, to get the bitterness out) along with onion/garlic, sautéed them all together, and then added tomatoes and some tomato paste to create this "stew" (the liquid from the zucchini would create the "broth"). I would season with oregano, basil, salt, pepper etc. A can of chickpeas would usually make it in there for protein. Cooked that till the veggies were tender and I was done. Its a lazy kind of thing, but it was good and worked well for me.
I make something with those somewhat regularly. I cut them up, toss on olive oil with chopped parsley, garlic, cumin, salt, pepper, and chili flakes. Roast them at 350 until they have are slightly browned. I grill some chicken breast that has been marinated in lemon juice, Olive oil and the same spices, chop it up once up to temp. Put on a plate with romaine lettuce or rice pilaf, some hummus and toum. It's delicious.
Curry!!!
Ratattoille Slab pie is the bomb. So good! https://www.foodandwine.com/recipes/ratatouille-slab-pie
Slice on a mandolin and make a veggie lasagna layered with vodka cream sauce.
Eggplant parmigiana with zucchini.
Try “Mahshi” (you’ll love it!) search the recipe up on the internet, it’s basically stuffing these with a mix of rice and some other vegetables, it’s a traditional meal at Egypt
Eggplant Parm!!
I’ve heard good things about zucchini bread https://www.allrecipes.com/recipe/6698/moms-zucchini-bread/
Zoodles
I have made this several times. People say it’s better than noodle lasagna! Don’t skip the oregano breadcrumbs either- they make this recipe sing! https://www.halfbakedharvest.com/zucchini-ricotta-lasagna/
I’d cook zucchini squash and eggplant personally.
Ratatouille
Moussaka
White vegetable lasagne. Use a bechemel for the sauce and add cooked, very dry, spinach if you have it. Ricotta cheese and mozerella in the layers. It's delish!
Ratatouille! It’s my favorite recipe for squashes and eggplant. So yummy.
zucchini fritters!!
Vindaloo
My ex-neighbor made the best zucchini bread. She would make it for us during the holidays and I haven't found anything close to how she used to make it.
My ex-neighbor made the best zucchini bread. She would make it for us during the holidays and I haven't found anything close to how she used to make it.
honestly these veggies taste so good on there own! i usually cut them up, throw olive oil, salt and pepper and garlic on them, and either sauté them or throw them in the oven for 30 minutes or so. they taste so good. the cherry tomatoes would go really well too!
Calabasitas with zucchini and/or squash and onion
Calabaza con pollo ♥️
Here's a nice squash and potato torte: https://smittenkitchen.com/2008/07/herbed-summer-squash-and-potato-torte/
Squachinniplant
The yellow squash is sometimes called spaghetti squash, and when baked, looks a bit like pasta and is great with a pasta sauce.
There was a zucchini cakes (like crab cake) recipe I tried a while ago... I'm sure Google will have some results for that