Zucchini and Eggplant Casserole
Zucchini And Eggplant Casserole is an moderately easy dinner. Made with 2 small zucchini, about 3/4 lb., 2 small eggplants, about 3/4 lb., 4 tbsp. olive oil, 1 clove garlic, finely chopped and 1 c. green onions, coarsely chopped, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Trim ends of zucchini; do not peel.
Cut into 3/8-inch cubes. This should result in about 4 cups.
Trim ends of eggplants; do not peel.
Cut into 3/8-inch cubes.
This should result in about 4 cups.
π· Perfect Pairings
Complete your meal with these
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