This zucchini cobbler is a very tasty dessert that has a flavor that is similar to apple cobbler. In reality, we are unable to distinguish between them! Vanilla ice cream may be served alongside or on top.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- cooking spray
- 2 tablespoons olive oil
- 2 cups cubed eggplant
- 2 cups cubed zucchini
- 2 large tomatoes, chopped
- 1 medium red bell pepper, cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced, or more to taste
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 (16 ounce) package ziti pasta
- 1 (32 ounce) jar spaghetti sauce
- 1 (15 ounce) can Italian-style diced tomatoes
- ½ cup non-dairy Parmesan cheese substitute
- 1 (16 ounce) package sliced fresh mozzarella cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 3-quart baking dish with cooking spray.
- Heat oil in a large saute pan over medium heat. Add eggplant, zucchini, tomatoes, bell pepper, onion, and garlic; cook, stirring occasionally until vegetables are tender, about 10 minutes. Sprinkle with Italian seasoning and salt; stir to combined.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse in cold water.
- Mix spaghetti sauce and diced tomatoes together in a medium bowl.
- Spread 1/3 of the sauce mixture in the bottom of the prepared casserole. Layer ingredients as follows: 1/2 of the ziti, 1/2 of the vegetable mixture, 1/2 of the Parmesan substitute, 1/2 of the mozzarella slices, 1/2 of the remaining sauce, all of the remaining ziti, all of the remaining vegetables, all of the remaining Parmesan substitute, and all of the remaining sauce. Set remaining mozzarella slices aside.
- Cover loosely and bake in the preheated oven until bubbly, 25 to 30 minutes. Remove from the oven, uncover, and top with remaining mozzarella slices. Return to the oven and bake, uncovered, until cheese is melted and slightly browned, 10 to 15 minutes longer.
Nutrition Facts
| Calories | 389 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 7 g |
| Protein | 19 g |
| Saturated Fat | 5 g |
| Sodium | 867 mg |
| Sugars | 11 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I’m always looking for new vegetarian dishes to add to my “regular meals”. I have made this dish for my family and I 4 times and counting and let’s just say IM THE ONLY VEGETARIAN and 2 pans never lasts more than a night! I love being able to get so full with such a variety of veggies. They love how flavorful it is and how cheesy it is. I agree wit the first review that you can definitely mix everything together. I layered the first two times and mixed the last two, no difference in taste at all. So So good. Eating some RIGHT NOW reminded me to come back to the recipe I printed to review it.
This was absolutely delicious! Such a fantastic combination of sauce, cheese, and lots of delicious vegetables. I used shell pasta since that’s what I had on hand. Easy, and tasty! To make it easier, you can just mix everything together and tuck it in with the cheese. I layered per the instructions but think mixing would work well too!