Sometimes I have the hankering for a zucchini bake, but if your like me and your zucchini has already quit producing for the year, I always sub eggplant for zukes. I personally am not a huge fan of eggplant don’t get me wrong I sort of like it, but I can’t just eat it plain. Our eggplants did so well this year and I can’t see them going to waste. So if my eggplant is smothered in saucy cheese, I love it. This recipe is very easy quick and good made with Zucchini or Eggplant.
Ingredients: 1 lb ground turkey, 2 eggplant, 1/2 onion, 3-4 cloves of garlic, 1 cup corn, 1 jar spaghetti, 8 oz shredded cheese
Start by slicing the eggplant
Then in a colander salt them well, and let sit for about 30 minutes, this takes the some of the moisture out of the eggplants (if using Zucchini skip this step)
Go ahead and start browning your ground meat
Then chop and dice your garlic and onion
after about 30 minutes, place your eggplant on a few papers towels
and then cover with paper towels pressing down to remove all of the excess moisture
Then take your eggplant and saute on high heat for a few minutes on each side
Add the onion and garlic to the browned meat, cook for about 5 minutes
Then add your jar of spaghetti sauce, stir well
In a 9 X 13 pan, layer half of your eggplant, spaghetti sauce
Corn
cheese, and repeat
Cover your pan with foil and bake at 350 for 20-25 minutes
Uncover and bake another 5 minutes
Serve over spaghetti noodles
My Niece Sam was so interested in why I was taking pictures of food so intensely that she decided to make a camo
Print This RecipeEasy Zucchini Bake
1 pound ground turkey, beef or chicken
2 large zucchini, halved lengthwise (or eggplant)
1 onion
3-4 garlic cloves
1 jar spaghetti sauce
1 cup frozen corn
1 cup shredded Cheddar cheese blend
Preheat oven to 350 degreesif using eggplant, slice then sprinkle with salt and let sit for 30 minutes, after 30 minutes place eggplants on paper towels and pat out all of the excess moisture. If using Zucchini skip this step.
Melt a pat of butter in skillet and sauté zucchini until slightly brown. Set aside. Brown turkey skillet over medium heat; Drain fat. Salt and pepper to taste
Place halved zucchini slices in a baking dish. Pour the ground turkey, spaghetti sauce, and corn on top. Cover with aluminum foil.
Bake in preheated oven until zucchini are tender, about 20 to 25 minutes. Uncover and sprinkle with cheese. Bake uncovered for another 5 minutes. Serve over spaghetti.
That looks really yummy!!!
Looks delicious!
How weird, I bought an eggplant the other day for the first time EVER…and my son said…”how do you make that?” I said, “I dunno, I have no clue, but I’ll figure it out”.
And looky! You posted about it! Thanks!
Oh, yum! I love eggplant, and this sounds so good!
This sounds and looks delicious!
Hey! That looks good!
A couple of years ago I grew several eggplant plants….only to find out that I was the only one in our house that enjoyed them. My favorite thing to do with eggplant is to do eggplant sandwiches…Grill up thick slices of eggplant, melt a cheese over it, serve it on crusty bread with mayo that’s been mixed with chopped basil. Top with fresh tomato slices. Yummy!
sounds delicious
I’ve got some eggplant growing in my garden and this is a great recipe to use with them! Thanks.
Christi
I will certainly have to give this a try. Thanks so much for sharing. I hope you will join me at diningwithdebbie.blogspot.com for Crock Pot Wednesdays. The giveaways this weeks are really great!
I can’t wait till my zucchini is ready to harvest. This will be PERFECT to make with my fresh from the garden veggies!
Thanks for a great recipe!
Looks good! I’m not a huge eggplant fan either, which is why I don’t plant any in my garden. lol
But I DO have some zucchini! 🙂
Yummy! WE love eggplant! and the cameo of your niece is DARLING! 😉 What a cutie!!
I’m not an eggplant fan either… but that looks GOOD!! And great tip reminding people to get the extra moisture (and bitterness) out of those pesky eggplants. 🙂 Thanks for sharing!
Looks great. I appreciate you step by step directions. Makes it all look so easy.
We don’t have any eggplant but we still have tons of zucchini (and I have 6 more growing out in the garden) so this recipe will be perfect!! I think my kids will like it too, as it has everything in it that they like. I’m soooo making this tomorrow night!!
BTW, our garden is still doing well, but we did go away for a few days and the girl who was keeping an eye on our animals and the house didn’t water the garden as much as she could’ve and my green beans are starting to die…ugh!! But we have tomatoes galore…and tons of cucumbers too. Any good recipes for cucumbers? If I eat one more tablespoon of cucumber-dill dip I’m gonna hurl.
That looks like a great way to get your vegies! I bet the corn adds a lot
That looks great! We have a lot of eggplant and zucchini right now, so we’ll be trying it. Thanks for sharing. 🙂
Gorgeous–great to add the corn. This week I did a poached salmon recipe to share. I hope you’ll stop by for Friday Feats at Momtrends. Here’s this week’s link:
http://momtrends.blogspot.com/2009/08/friday-feasts-poached-salmon.html
i love eggplant anything!
We have zucchini coming out our ears right now, your recipe looks really good! I’ll have to try it, thanks for sharing and have a great weekend. . .
Looks really good. I like the addition of corn for color, texture, flavor, and variety.
I love eggplants and I’m the only one in my house who can appreciate them. thanks for the recipe….looks delicious.
I hope you will come to Crock Pot Wednesdays at diningwithdebbie.blogspot.com this week. Mr. Linky is up and waiting for your entry