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Delicious Eggplant Zucchini with Cheese
Indulge in this flavorful and satisfying Keto Eggplant Zucchini with a Cheese dish that combines the goodness of eggplant and zucchini with a cheesy twist. This low-carb recipe is perfect for those following a keto lifestyle or anyone looking for a delicious and healthy vegetable dish. The tender eggplant and zucchini slices are roasted to perfection and topped with a layer of melted cheese, creating a mouthwatering combination of flavors and textures. Whether enjoyed as a side dish or a light main course, this Eggplant Zucchini with Cheese recipe will impress.
40 minutes180 Calories4 Servings
Ingredients
Eggplant (medium)1 
Zucchini (medium)2 
Olive Oil2 tablespoons 
Dried Italian Herbs (such as oregano, basil, or thyme)1 teaspoon 
Salt and Pepperto taste 
Shredded Cheese (such as mozzarella, cheddar, or a blend)1 cup
Instructions
- 1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- 2Slice the eggplant and zucchini into approximately 1/4-inch thick rounds.
- 3In a bowl, toss the eggplant and zucchini slices with olive oil, dried Italian herbs, salt, and pepper until evenly coated.
- 4Arrange the seasoned slices in a single layer on the prepared baking sheet.
- 5Place the baking sheet in the preheated oven and roast the vegetables for about 15-20 minutes, or until they are tender and slightly golden.
- 6Remove the baking sheet from the oven and sprinkle the shredded cheese evenly over the roasted eggplant and zucchini slices.
- 7Return the baking sheet to the oven and broil for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- 8Carefully remove the Eggplant Zucchini with Cheese from the oven and let it cool for a few minutes before serving.
- 9Serve the dish warm as a side dish or a light main course. It pairs well with grilled meats, roasted chicken, or a fresh salad.
