Eggplant, Squash and Zucchini Casserole

Yellow squash, eggplant, zucchini, onions, tomatoes all baked with a cheesy crust. Great vegetarian and low-carb side dish.

  • Prepare: 25min
  • Cook: 30min
  • Servings: 6


  • 1.5 Yellow Squash, cut into 1/2″ slices
  • 1 Medium Zucchini, cut into 1/2″ slices
  • .5 Medium Eggplant, cut into 1″ cubes
  • .5 Medium Yellow Onion, chopped
  • 2 cloves of Garlic, minced
  • 1 10oz can of Rotel (or any other diced tomatoes with chilies)
  • .5 cup Canned Diced Tomatoes
  • .5 cup grated Parmesan cheese
  • .5 cup shredded 2% Mexican Blend cheese
  • Butter-Flavored Non-Fat Cooking Spray
  • Garlic Salt
  • Pepper


  1. I cooked this in a toaster oven. Preheat oven to 400. Line a baking dish with foil and spray with cooking spray to prevent sticking (and SUPER easy clean up!).
  2. Heat large nonstick skillet over medium heat. When skillet is hot, coat with cooking spray. Add onions and garlic. Sautee until soft. Add Rotel, diced tomatoes, eggplant, squash, and zucchini to pan. Sprinkle with garlic salt and pepper to taste. Sautee for 5 minutes.
  3. Layer the eggplant/squash mixture and Parmesan, alternating until eggplant mixture is gone. Top with remaining Parmesan (if any) and the Mexican blend cheese. Bake for 20 minutes (or until veggies are cooked to desired doneness).
  4. Makes 6 servings.


  • Calories: 89.7
  • Total Fat: 4.1g
  • Cholesterol: 11.7mg
  • Sodium: 299.1mg
  • Total Carbs: 6.6g
  • Protein: 7.0g