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Zucchini/Eggplant Skillet

Great one-pot dish for a hot summer night. Light, easy, and delicious!

1 - 2 zucchini/summer squash, cubed*

1-2 eggplant, cubed*

2-3 ripe tomatoes, chopped,  or 1 can roasted or whole or diced tomatoes

1-2 cloves garlic, minced

mozzarella, parmesan, or other mild cheese (optional)

basil, and/or parsley (optional)

olive oil

sea salt and ground black pepper


In a large, oven-proof skillet, saute onion and garlic in olive oil over medium-low heat for about 5 minutes, until onion is translucent, watching garlic closely so as not to burn. Add tomatoes and eggplant. Cook over medium heat for about 5 minutes, until eggplant just begins to soften. Add zucchini/summer squash. Cook for another 5 minutes-10 minutes, until all the veggies are soft, but still have texture. If it begins to get too dry, cover with lid during this time. If it is too watery, turn up heat to cook off liquid. Add sea salt and ground black pepper to taste. Add chopped fresh basil and/or parsley if desire. If desired, top with cheese: grated mozzarella, grated parmesan, fresh mozzarella slices or balls, etc. Either leave on stove-top for a few minutes more to melt, or place under broiler for a few minutes to melt/brown cheese.

*Note - use smaller amounts of veggies to feed 2-3 people, larger amounts to feed 4-6. Feel free to add other veggies as desired, including peppers, cherry tomatoes, green beans, etc.

Serve right from skillet with green salad or cucumber salad, and crusty bread for a delicious dinner!