Cheese Choices For Eggplant And Zucchini Casserole

Eggplant and zucchini casseroles are versatile dishes that can be adapted to suit your taste preferences and dietary requirements. The type of cheese you use will depend on the other ingredients in your casserole, as well as your desired flavour profile. For a vegetarian option, feta cheese is a popular choice, while those who eat meat might prefer a melting cheese like cheddar or Monterey Jack.

Feta cheese

Feta is a Greek brined curd cheese traditionally made from sheep's milk, or a mixture of sheep and goat's milk. It has a tangy, salty flavour and a soft, yet crumbly texture. It is a great option for casseroles as it melts smoothly and adds a creamy texture to the dish. Its salty taste also means that less seasoning is required.

When making an eggplant and zucchini casserole with feta cheese, it is important to consider the other ingredients and their quantities to ensure the flavours balance well. For example, if using feta, you may want to reduce the amount of salt added to the dish, as the cheese itself is quite salty. Additionally, consider adding ingredients that complement the tangy flavour of the feta, such as fresh herbs like basil or parsley.

To assemble the casserole, start by roasting or sautéing the vegetables with some olive oil, dried herbs, salt, and pepper. In a separate pan, cook the protein of your choice, such as sausage or ground beef. Then, in a greased baking dish, layer the cooked protein, followed by the roasted vegetables. Add a layer of chopped tomatoes and sprinkle with breadcrumbs. Finally, top with crumbled feta cheese.

Bake the casserole in the oven at a temperature between 350°F and 425°F for about 20 to 25 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown. This will create a delicious, flavourful dish that is perfect for a summer meal or any night of the week.

Cheddar cheese

Eggplant and Zucchini Casserole with Cheddar Cheese

This delicious casserole is a wonderful way to enjoy a combination of zucchini and eggplant, layered with gooey cheddar cheese and buttered breadcrumbs. It is a dish that even the kids will love. This vegetable casserole is perfect to make in summer when zucchini and eggplant are fresh from the garden. Serve as a filling vegetarian main dish or as a side dish alongside chicken or beef.

Ingredients:

• 1 large eggplant, peeled and cut into cubes, or 4 to 5 small eggplants, sliced into rounds
• 2 medium zucchini or summer squash, sliced
• 1 tablespoon unsalted butter
• 1 medium onion, chopped
• 1 (14 1/2-ounce) can stewed tomatoes
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/2 cups soft breadcrumbs
• 2 tablespoons unsalted butter, melted

Method:

Preheat the oven to 350 F. Spray a 9x13-inch casserole dish.

Put the eggplant and zucchini in a large saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil until the vegetables are tender, about 12 to 15 minutes. Drain well.

In a large skillet over medium heat, melt the butter and sauté the onion until tender. Remove from heat and combine the onion with the stewed tomatoes, salt, pepper, and the drained eggplant and zucchini.

In a medium bowl, mix the soft breadcrumbs with the melted butter.

Spoon half of the vegetable mixture into the prepared casserole dish. Top with about 2/3 of the cheese and 2/3 of the breadcrumbs.

Top with the remaining vegetable mixture and the remaining cheese and breadcrumbs.

Bake for 25 minutes, or until the topping is lightly browned and the casserole is bubbly.

Monterey Jack, fontina, or another melting cheese

Eggplant and Zucchini Casserole with Monterey Jack, fontina, or another melting cheese

This eggplant and zucchini casserole is a delicious and colourful dish that is perfect for a summer meal. It is a great way to use up extra produce from your garden, especially when zucchini and eggplant are in season. The combination of vegetables, cheese, and herbs creates a wonderful blend of flavours and textures.

Ingredients

For this recipe, you will need the following ingredients:

• Medium to large eggplant, peeled and cut into thick slices or cubes
• Zucchini, sliced lengthwise and into cubes
• Yellow squash (optional), sliced into thick rounds and cubes
• Onion, preferably yellow or Vidalia sweet onion
• Olive oil
• Tomatoes, fresh and juicy, chopped into small pieces
• Garlic cloves, fresh and minced or chopped
• Monterey Jack, fontina, or another melting cheese of your choice, shredded or grated
• Breadcrumbs, preferably panko breadcrumbs for a thicker texture
• Dried herbs such as parsley and basil, or fresh herbs if available
• Salt and pepper to taste

Instructions

• Preheat your oven to 425°F.
• Chop the tomatoes and set them aside in a small bowl.
• Coat the vegetables (eggplant, zucchini, and optional yellow squash) with a little olive oil and season with dried herbs, salt, and pepper.
• Place the vegetables on a baking sheet and roast them in the oven for about 20 minutes until they are softened.
• In a large skillet, heat some olive oil over medium heat. You can also add the sausage at this point if you want a heartier dish. Sauté until the sausage is browned and set aside.
• Add the chopped tomatoes to the skillet and sauté for a few minutes until they start to release their juices. Stir in the garlic.
• In a greased baking dish, start layering the ingredients. Begin with the cooked sausage (if using), followed by the roasted vegetables, and then the tomatoes.
• Sprinkle the breadcrumbs over the top layer of tomatoes, followed by the shredded or grated Monterey Jack, fontina, or other melting cheese.
• Bake the casserole in the oven for about 20-25 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
• Let the casserole stand for a few minutes before serving. Enjoy!

Tips and Variations

• You can add hot sausage or ground turkey, chicken, or beef for a heartier dish.
• Feel free to add more vegetables such as sweet bell peppers, Brussels sprouts, mushrooms, or butternut squash.
• Swap out the cheese: vegetables also go well with feta, goat cheese, or Parmesan.
• Use Italian seasoning if you don't have individual dried herbs on hand.
• This casserole can be made ahead of time and refrigerated until ready to bake.
• The casserole is best served hot or warm, but leftovers can be stored in the refrigerator for up to three days.

Goat cheese or Parmesan cheese

Goat Cheese

Goat cheese is a soft, crumbly cheese with a tangy flavour. It can be used in a variety of dishes, from salads to pizzas, and is a great option for those who are looking for a vegetarian-friendly option.

Using Goat Cheese in an Eggplant and Zucchini Casserole

A goat cheese tart with roasted eggplant, zucchini, and caramelized onions is a delicious option for a summer meal. The tanginess of the goat cheese pairs well with the grilled vegetables, and the addition of coriander and a hint of lemon enhance the dish's flavour.

To make this dish, you can assemble the ingredients in layers. Start by grilling the sliced eggplant and zucchini, brushing them with olive oil and sprinkling with salt and coriander. In a separate skillet, cook the onions until they are caramelized. Then, in a baking dish, layer the eggplant, zucchini, and onions, topping it off with crumbled goat cheese. Bake this in the oven at 350°F for about 20 minutes, until the cheese is melted and the vegetables are tender.

Benefits of Goat Cheese

Goat cheese is a good source of protein and calcium. It also contains beneficial fats and vitamins, including Vitamin A, Vitamin K, and riboflavin. Goat cheese is also easier to digest than cow's milk cheese due to its lower lactose content.

Parmesan Cheese

Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular cheese with a nutty, savoury flavour. It is often used as a topping for pasta dishes, but can also be used to enhance the flavour of sauces, soups, and salads.

Using Parmesan Cheese in an Eggplant and Zucchini Casserole

For a vegan twist on the classic eggplant Parmesan, you can create a casserole with eggplant, zucchini, and a creamy vegan Parmesan sauce. This dish combines layers of sliced eggplant and zucchini with tomato sauce and a creamy white sauce made from vegan Parmesan.

To make the white sauce, you can follow a recipe such as the one from the Moussaka on Contentedness Cooking. After preparing the sauce and slicing the vegetables, you can assemble the casserole. Start with a layer of white sauce, followed by eggplant slices, tomato sauce, vegan Parmesan, and zucchini slices. Repeat these layers, seasoning each layer with salt and pepper, and finish with a final layer of white sauce. Cover the casserole with aluminium foil and bake at 400°F for around 50 minutes.

Benefits of Parmesan Cheese

Parmesan cheese is a good source of protein and calcium. It also contains beneficial bacteria that can aid in digestion and support immune health. Parmesan is also lower in lactose than some other cheeses, making it easier to digest for those with lactose intolerance.

Both goat cheese and Parmesan cheese can be delicious additions to an eggplant and zucchini casserole, offering distinct flavours and textures. Goat cheese provides a tangy, creamy element, while Parmesan adds a savoury, nutty flavour that blends well with other ingredients. Ultimately, the choice between the two cheeses depends on your personal preference and the specific recipe you are following.

Gruyere or smoked cheese

A combination of zucchini and eggplant is a wonderful way to enjoy a casserole, especially during the summer when the vegetables are fresh from the garden.

When choosing Gruyere or smoked cheese for your casserole, consider the strength of the smoke flavour you prefer. Smoked cheeses can vary in intensity, from lightly smoked to strongly smoked. A lighter smoke flavour may be preferable if you want the flavours of the vegetables to shine through, while a stronger smoke flavour can add a more robust taste to the dish.

To incorporate the Gruyere or smoked cheese into your casserole, grate or shred it and sprinkle it on top of the casserole before baking. You can also mix it with other cheeses, such as mozzarella or cheddar, to create a cheesy blend that will melt beautifully and create a gooey, mouthwatering texture.

Additionally, you can experiment with different types of smoked cheese to find the one that suits your taste. Smoked Gouda, smoked Cheddar, or even smoked mozzarella are some options to consider. Each variety will contribute its unique flavour and texture to the casserole, so feel free to explore and discover the combination that you enjoy the most.

Frequently asked questions