Recipe Corner: Summer Zucchini, Eggplant and Basil Bake



  • 2 large zucchini, sliced (any variety of summer squash may be substituted)
  • 2 medium eggplant, sliced (peeled or unpeeled)
  • 1 each medium green and red bell pepper, seeded and sliced
  • 1 large onion, thinly sliced
  • 3-4 cloves garlic, minced
  • 1 cup fresh mushroom, sliced
  • Fresh sweet, lemon or purple basil, chopped (about 1 cup, divided)
  • 1/2 cup fresh parsley, chopped
  • 2 cups low-sodium tomato sauce
  • 1 cup crushed tomatoes (and juice)
  • 1/4 cup olive oil
  • 1/3 cup chopped walnuts
  • Sea or Kosher salt and coarse black pepper
  • Aleppo pepper, crushed red pepper flakes, and lemon zest (from one lemon)
  • Shredded Jack, Mozzarella, Pecorino Romano, Parmesan, or Feta cheese
  • Fresh bread crumbs
  • Fresh lemon wedges


  1. Pre-heat oven to 350 degrees.  Pour or spread half the tomato sauce on the bottom of a 13″ X 9″ glass baking dish.
  2. Layer and alternate the zucchini, eggplant, bell peppers, onions, garlic, mushrooms, and parsley to fit the baking dish, and top with half the chopped basil.
  3. Season this layer with spices and lemon zest, add olive oil, walnuts, crushed tomatoes, and the remaining tomato sauce, and top with choice of cheese and bread crumbs.
  4. Bake for 35-45 minutes or until vegetables are tender and cheese has melted.  Remove from oven and let rest for 5-10 minutes.
  5. Cut into squares, drizzle with olive oil, if desired, and garnish with chopped basil.  Serve with red pepper flakes and lemon wedges on the side.

Serves 6-8.

*Christine’s recipes have been published in the Fresno Bee Newspaper, Sunset and Cooking Light Magazines and at

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