Simple Recipes – Vegetable Casserole

Registered Dietitian Susan Dopart sent me this recipe from her recent book A Recipe for Life by the Doctor’s Dietitian. Very easy to increase protein in this recipe by adding turkey, but a great tasty vegetarian entree or side dish.  Good for families or to take to a friend’s home.

Servings – 6
Prep Time – 40 minutes
Cooking Time – 20 minutes


  • 1 medium sweet yellow onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 ½ tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 small to medium zucchini, chopped
  • 1 medium to large eggplant, cut into 1 inch cubes
  • 1 cup tomato puree
  • 2 large eggs, beaten
  • 1 cup shredded Monterey jack or mozzarella cheese, divided
  • ½ cup shredded parmesan cheese
  • Salt and pepper to taste


Preheat oven to 400 degrees.

In a large skillet over medium heat sauté onions and peppers in olive oil until tender.  Add garlic and zucchini and sauté for an additional 4 minutes.  Add eggplant, salt and pepper to taste and sauté another 10-15 minutes.

Remove from heat and stir in tomato puree.  Stir in beaten eggs, Parmesan cheese and half of Monterey Jack or mozzarella cheese.  Pour in a 9 x 9 glass square baking dish, and top with remaining cheese.

Bake for 20-25 minutes.  Remove from oven and let rest for 10 minutes before serving.

Variation: Add 1 pound of cooked ground turkey to increase protein.

Per serving nutrition information – Calories 207, Protein 11 g, Total Carbs 13 g, Total Fat 13 g, Fiber 5 g, Sodium 251 mg

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1 comment

  1. Amateur Cook

    Yes this looks like a lovely dish to share. I can see it on the list for our next picnic too.

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