Simple Zucchini, Tomato and Aubergine Bake

Zucchini, Tomato and Aubergine Bake
Zucchini, Tomato and Aubergine Bake

On our last visit to France, our daughter (Piglet in France) cooked this delicious Zucchini, Tomato and Aubergine Bake. She swore blind that she’d cooked it for us before, but I’m still convinced she was telling porkies!

Serves four

2 Courgettes
2 Aubergines
6 tomatoes
Olive Oil
Mixed Herbs
chopped garlic (optional)
Salt and Pepper to taste

Grease an ovenproof dish with oil
Slice tomatoes, but do not remove skins
Remove skin from zucchini and aubergine and neatly slice
Carefully arrange in the dish in alternate rows of courgettes, tomatoes and aubergine.
Drizzle good quality oil over the vegetables, season and sprinkle with mixed herbs.

Bake in a preheated oven (180C) for about 40-50 mins

Optional: Sprinkle with grated cheese just before it is cooked.

Bon Apetit!

Zucchini, Tomato and Aubergine Bake
Zucchini, Tomato and Aubergine Bake

This is my attempt.

23 thoughts on “Simple Zucchini, Tomato and Aubergine Bake

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  1. Piglet, I like my zucchini al dente too but it was really undercooked hence the extra cooking time. My fresh herbs were rosemary, sage, thyme and basil and using the stick blender with them, the oil and garlic and seasonings ment the bits weren’t too hard or gritty.
    (and I was feeling too tired to finely chop them so this worked well on many levels)
    Good tip with the tin foil… I will try that. This dish is definitely worth tweaking to get perfection from,,, the results are easy and very tasty!


  2. Piglet, I made this! It did take over an hour to cook (maybe I packed the courgette in too tightly because it took ages and the aubergine was still a little too firm in places too).The tomatoes turned out best.
    I used the stick blender to blend garlic, fresh herbs and oil, salt and pepper and poured the mix over the veggies in the pan.
    Kiwi Daughter doesn’t like tomatoes but admitted she might like these “just a bit”( that’s actually high praise).
    Sadly I have a chest infection and my concentration skills are out the window so I accidently double peppered the mix and the veggies again (with a LOT of freshly ground peppercorns) Little Mr went bright red in the face and thought I was trying to kill him… poor kid, parts of it WERE *really* peppery even for Himself and I… so I’ve promised to make it again without pepper next time.
    The bits that weren’t over seasoned (mea culpa) and which were more spaced out in the pan were the best, so next time I’ll be making the same amount in a bigger dish and concentrating better when I add the seasonings 🙂 Fabulous recipe that I’ll be making again ! Thank You!


    1. Hi,

      Thanks for the feed back! I’ll add a note to the cooking times. I like your idea of adding the garlic to the oil. Another thing you could try is covering the dish with tinfoil so the ve steam. I tend to like my zucchini a little al dente. Good luck next time 🙂


  3. A delightfully simple, tasty and healthy meal!! But, as for me, I never remove skins from zucchini and but rarely from eggplant! More colour, more taste, more vitamins and fibre 😀 !


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