18 Delicious Yellow Squash Eggplant Recipe Inspirations

Dive into the vibrant world of summer produce with these 18 delicious yellow squash and eggplant recipes! Whether you’re looking for quick weeknight dinners, seasonal favorites, or comforting casseroles, this collection has something to inspire every home cook. Get ready to transform these humble vegetables into mouthwatering meals that will have everyone asking for seconds—let’s explore these tasty ideas together!

Roasted Yellow Squash and Eggplant Salad

Unbelievably simple yet packed with flavor, this roasted vegetable salad transforms humble ingredients into something special. Using high heat caramelizes the natural sugars while maintaining texture. You’ll appreciate how minimal effort yields maximum results.

Ingredients

For the roasted vegetables:

– 2 medium yellow squash, cut into 1-inch cubes
– 1 large eggplant, cut into 1-inch cubes
– 3 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper

For the dressing:

– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 garlic clove, minced
– ¼ teaspoon salt

For finishing:

– ¼ cup chopped fresh parsley
– 2 tablespoons toasted pine nuts

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss yellow squash cubes and eggplant cubes with 3 tablespoons olive oil in a large bowl.
3. Sprinkle 1 teaspoon kosher salt and ½ teaspoon black pepper over the vegetables, mixing thoroughly to coat evenly.
4. Spread vegetables in a single layer on the prepared baking sheet, ensuring pieces don’t touch for proper browning.
5. Roast for 25 minutes at 425°F until vegetables are tender with golden-brown edges.
6. Whisk together 2 tablespoons lemon juice, 1 tablespoon olive oil, minced garlic clove, and ¼ teaspoon salt in a small bowl.
7. Transfer roasted vegetables to a serving bowl while still warm.
8. Pour dressing over the warm vegetables and toss gently to combine.
9. Let the salad rest for 10 minutes to allow flavors to meld.
10. Stir in ¼ cup chopped fresh parsley just before serving.
11. Sprinkle 2 tablespoons toasted pine nuts over the top as final garnish.

Keep this salad vibrant by serving it slightly warm or at room temperature. The roasted vegetables maintain a firm bite while the dressing adds bright acidity that cuts through the richness. Try it alongside grilled chicken or spooned over crusty bread for a satisfying meal.

Yellow Squash and Eggplant Lasagna

Nailing the perfect vegetarian lasagna means embracing seasonal produce. Yellow squash and eggplant create layers of tender sweetness that pair beautifully with rich tomato sauce. This version skips the pasta for a lighter, vegetable-forward approach.

Ingredients

For the vegetable layers:
– 2 medium yellow squash, sliced lengthwise into 1/4-inch strips
– 1 large eggplant, sliced lengthwise into 1/4-inch strips
– 2 tbsp olive oil
– 1 tsp salt

For the sauce:
– 2 cups marinara sauce
– 1/2 cup fresh basil leaves, chopped
– 2 cloves garlic, minced

For the cheese layers:
– 15 oz ricotta cheese
– 1 egg
– 1/2 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 425°F.
2. Arrange yellow squash and eggplant slices in a single layer on two baking sheets.
3. Brush both sides of the vegetable slices with 2 tbsp olive oil.
4. Sprinkle 1 tsp salt evenly over the vegetables.
5. Roast for 15 minutes until the edges are golden brown and vegetables are tender.
6. Reduce oven temperature to 375°F.
7. In a medium bowl, combine 15 oz ricotta cheese, 1 egg, and 1/2 cup Parmesan cheese.
8. Spread 1/2 cup marinara sauce in the bottom of a 9×13 inch baking dish.
9. Layer half of the roasted vegetables over the sauce.
10. Spread half of the ricotta mixture over the vegetables.
11. Sprinkle 1 cup mozzarella cheese over the ricotta layer.
12. Repeat layers with remaining vegetables, ricotta mixture, and mozzarella.
13. Top with remaining 1 1/2 cups marinara sauce.
14. Bake uncovered at 375°F for 35 minutes until bubbly and golden.
15. Let rest for 10 minutes before slicing.

Zesty roasted vegetables provide a firm foundation that holds its shape when sliced. The creamy ricotta layers balance the slight bitterness of eggplant with rich, savory notes. Serve squares topped with extra fresh basil for a bright finish, or pair with a simple arugula salad to cut through the richness.

Mediterranean Yellow Squash and Eggplant Bake

Looking for a hearty vegetarian dish that celebrates late summer produce? This Mediterranean bake layers yellow squash and eggplant with rich tomato sauce and cheese. Let’s get straight to cooking.

Ingredients

For the vegetable layers:

• 2 medium yellow squash, sliced into 1/4-inch rounds
• 1 large eggplant, sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 1 tsp salt

For the tomato sauce:

• 2 cups crushed tomatoes
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp black pepper

For assembly:

• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil

Instructions

1. Preheat your oven to 400°F.
2. Arrange the yellow squash and eggplant slices in a single layer on two baking sheets.
3. Brush both sides of the vegetables with 2 tbsp olive oil using a pastry brush.
4. Sprinkle 1 tsp salt evenly over all the vegetable slices.
5. Roast the vegetables for 20 minutes until they show golden edges and release moisture.
6. While vegetables roast, combine 2 cups crushed tomatoes, 2 cloves minced garlic, 1 tsp dried oregano, and 1/2 tsp black pepper in a medium bowl.
7. Spread 1/2 cup of the tomato sauce mixture in the bottom of a 9×13 inch baking dish.
8. Layer half of the roasted vegetables over the sauce, alternating yellow squash and eggplant.
9. Spread another 1/2 cup of tomato sauce over the vegetable layer.
10. Sprinkle 1/2 cup shredded mozzarella cheese over the sauce.
11. Repeat the layering with remaining vegetables, sauce, and 1/2 cup mozzarella.
12. Top with 1/4 cup grated Parmesan cheese.
13. Bake uncovered for 25 minutes until the cheese is bubbly and lightly browned.
14. Remove from oven and let rest for 10 minutes to set the layers.
15. Sprinkle 1/4 cup chopped fresh basil over the top before serving.

Zesty tomato sauce melds with tender roasted vegetables in this satisfying bake. The eggplant becomes creamy while the squash maintains slight firmness against the melted cheese. Serve it alongside crusty bread to soak up the flavorful juices, or top with a fried egg for a complete meal.

Yellow Squash and Eggplant Ratatouille

Keeping seasonal vegetables simple lets their natural sweetness shine through. Yellow squash and eggplant create a hearty base that absorbs flavors beautifully. This ratatouille comes together quickly for a satisfying vegetarian meal.

Ingredients

– For the vegetable base:
– 2 medium yellow squash, sliced into 1/4-inch rounds
– 1 medium eggplant, cut into 1-inch cubes
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– For the tomato sauce:
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F.
2. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.
3. Add diced onion and cook for 5 minutes until translucent.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Add eggplant cubes and cook for 8 minutes, stirring occasionally, until slightly softened.
6. Add yellow squash rounds and cook for 4 minutes until beginning to soften.
7. Pour in crushed tomatoes and stir to combine.
8. Add dried oregano, dried basil, salt, and black pepper.
9. Bring mixture to a simmer, then immediately transfer skillet to preheated oven.
10. Bake uncovered for 25 minutes until vegetables are tender and sauce has thickened.
11. Remove from oven and let rest for 5 minutes before serving.

Perfectly tender vegetables meld with the rich tomato sauce for a comforting texture. The eggplant absorbs the herbal notes while yellow squash adds subtle sweetness. Serve over polenta or with crusty bread to soak up every bit of sauce.

Grilled Yellow Squash and Eggplant Tacos

Yellow squash and eggplant take center stage in these vibrant vegetarian tacos. Grilling brings out their natural sweetness while adding smoky depth. These come together quickly for a satisfying meatless meal.

Ingredients

For the vegetables

– 2 medium yellow squash, sliced lengthwise into 1/2-inch thick strips
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper

For assembly

– 8 small corn tortillas
– 1/2 cup crumbled queso fresco
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges

Instructions

1. Preheat grill to medium-high heat (400°F).
2. Brush yellow squash strips and eggplant rounds evenly with 2 tablespoons olive oil.
3. Season vegetables with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Grill vegetables for 4-5 minutes per side until tender with visible grill marks.
5. Remove vegetables from grill and let rest for 2 minutes.
6. Chop grilled vegetables into bite-sized pieces while warm.
7. Warm 8 corn tortillas on the grill for 30 seconds per side until pliable.
8. Divide chopped vegetables evenly among warmed tortillas.
9. Top each taco with 1 tablespoon crumbled queso fresco.
10. Sprinkle 1 1/2 teaspoons chopped fresh cilantro over each taco.
11. Serve immediately with lime wedges for squeezing.
Keep these tacos satisfying with the contrast between creamy eggplant and firm squash. The charred edges provide smoky bitterness that balances the fresh lime juice. Try stacking them open-faced for easier eating or adding pickled onions for extra tang.

Yellow Squash Eggplant Curry

Unbelievably simple yet packed with flavor, this yellow squash eggplant curry comes together in under 30 minutes. Using summer vegetables at their peak ensures maximum taste with minimal effort. Perfect for busy weeknights when you want something satisfying without the fuss.

Ingredients

• For the vegetable base:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium yellow squash, cut into 1/2-inch cubes
  • 1 medium eggplant, cut into 1/2-inch cubes
• For the curry sauce:
  • 2 tablespoons curry powder
  • 1 (14.5 oz) can diced tomatoes
  • 1 (13.5 oz) can coconut milk
  • 1 teaspoon salt

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 diced yellow onion and cook for 3 minutes, stirring frequently, until translucent.
3. Add 2 cubed yellow squash and 1 cubed eggplant, spreading them in a single layer.
4. Cook vegetables for 8 minutes, stirring every 2 minutes, until edges begin to brown slightly.
5. Sprinkle 2 tablespoons curry powder evenly over the vegetables and stir for 1 minute to toast the spices.
6. Pour in 1 can diced tomatoes with their juices and 1 can coconut milk, scraping the bottom of the pan.
7. Add 1 teaspoon salt and bring the mixture to a simmer.
8. Reduce heat to medium-low and cook uncovered for 12 minutes, stirring occasionally, until vegetables are tender but not mushy.
9. Remove from heat and let stand for 2 minutes before serving.

Just tender vegetables swim in a creamy, aromatic sauce that clings perfectly to rice or naan. The yellow squash maintains a slight crunch while the eggplant melts into the curry base. For a fresh twist, top with chopped cilantro and a squeeze of lime right before serving.

Stuffed Eggplant with Yellow Squash and Quinoa

Zesty roasted eggplant halves cradle a vibrant filling of quinoa, yellow squash, and herbs. This vegetarian dish delivers a satisfying, protein-packed meal with minimal effort. Perfect for weeknight dinners or meal prep.

Ingredients

For the eggplant:

• 2 medium eggplants, halved lengthwise
• 2 tbsp olive oil
• 1/2 tsp salt

For the filling:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 medium yellow squash, diced into 1/2-inch pieces
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup chopped fresh parsley
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F.
2. Scoop flesh from eggplant halves, leaving 1/4-inch thick shells. Tip: Use a sharp spoon for clean edges.
3. Brush eggplant shells with 2 tbsp olive oil and sprinkle with 1/2 tsp salt.
4. Place eggplant shells cut-side up on a baking sheet.
5. Roast eggplant shells for 20 minutes until slightly softened.
6. Heat 1 tbsp olive oil in a medium saucepan over medium heat.
7. Add chopped onion and cook for 4 minutes until translucent.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Add rinsed quinoa to the saucepan and toast for 2 minutes.
10. Pour in 2 cups vegetable broth and bring to a boil.
11. Reduce heat to low, cover, and simmer for 15 minutes.
12. Add diced yellow squash to the quinoa, cover, and cook 5 more minutes.
13. Remove quinoa mixture from heat and let stand covered for 5 minutes.
14. Fluff quinoa mixture with a fork.
15. Stir in chopped parsley, dried oregano, black pepper, and Parmesan cheese.
16. Spoon quinoa filling evenly into roasted eggplant shells. Tip: Pack filling firmly to prevent crumbling.
17. Return stuffed eggplants to the oven and bake 15 minutes at 400°F.
18. Broil for 2-3 minutes until tops are golden brown. Tip: Watch closely to prevent burning.

Yielding tender eggplant with a hearty, grain-based filling, this dish offers contrasting textures in every bite. The Parmesan creates a savory crust that complements the fresh herbs beautifully. Serve alongside a crisp green salad or top with marinara sauce for extra richness.

Yellow Squash and Eggplant Stir-Fry

Savor this vibrant vegetable stir-fry that transforms humble summer produce into a satisfying main. Skip complicated techniques—this one-pan wonder comes together in under 30 minutes. Yellow squash and eggplant absorb flavors beautifully while keeping their tender-crisp texture.

Ingredients

For the vegetables:

• 2 medium yellow squash, sliced into ½-inch rounds
• 1 medium eggplant, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp salt

For the aromatics:

• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated

For the sauce:

• ¼ cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp cornstarch
• ¼ cup water

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1-inch eggplant cubes and cook for 5 minutes, stirring occasionally.
3. Sprinkle 1 tsp salt over the eggplant to help draw out moisture.
4. Add ½-inch yellow squash rounds and cook for 4 more minutes until vegetables begin to soften.
5. Push vegetables to one side of the skillet.
6. Add minced garlic and grated ginger to the empty space and cook for 30 seconds until fragrant.
7. Mix aromatics with the vegetables.
8. Whisk together ¼ cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp cornstarch, and ¼ cup water in a small bowl until smooth.
9. Pour sauce mixture over the vegetables.
10. Cook for 2-3 minutes, stirring constantly, until sauce thickens and coats the vegetables.
11. Remove from heat when sauce reaches a glossy, thickened consistency.

Unbelievably tender yet firm vegetables soak up the salty-sweet sauce in every bite. The eggplant becomes almost creamy while the squash maintains a slight crunch. Serve this over quinoa for a complete meal, or stuff it into warm pita bread with fresh herbs for a handheld lunch option.

Pasta Primavera with Yellow Squash and Eggplant

You’re craving something fresh, vibrant, and packed with garden veggies. Pasta primavera with yellow squash and eggplant delivers exactly that—a colorful, satisfying dish perfect for weeknights or entertaining. Yellow squash and tender eggplant bring a mild, sweet earthiness that pairs beautifully with al dente pasta and a light, garlicky sauce.

Ingredients

For the vegetables and pasta:
– 1 medium yellow squash, sliced into ½-inch rounds
– 1 small eggplant, diced into ¾-inch cubes
– 8 oz pasta (such as penne or fusilli)
– 2 tbsp olive oil
– ½ tsp salt
– ¼ tsp black pepper
For the sauce and finish:
– 3 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– ¼ cup grated Parmesan cheese
– 2 tbsp fresh basil, chopped
– 1 tbsp lemon juice

Instructions

1. Preheat oven to 400°F.
2. Toss yellow squash and eggplant with 1 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast vegetables for 20 minutes until tender and lightly browned.
4. Bring a large pot of salted water to a rolling boil.
5. Add pasta and cook for 9–11 minutes until al dente, stirring occasionally.
6. Drain pasta, reserving ½ cup of pasta water.
7. Heat remaining 1 tbsp olive oil in a large skillet over medium heat.
8. Sauté garlic for 1 minute until fragrant but not browned.
9. Add cherry tomatoes and cook for 3–4 minutes until they start to soften.
10. Stir in roasted vegetables and cooked pasta.
11. Add reserved pasta water, 2 tbsp at a time, to create a light sauce.
12. Remove from heat and stir in Parmesan, basil, and lemon juice.
13. Serve immediately.

Outstanding textures come through in every bite—tender roasted squash, creamy eggplant, and chewy pasta coated in a bright, garlic-infused sauce. For a creative twist, top with toasted pine nuts or serve alongside grilled chicken for extra protein. This dish feels both wholesome and indulgent, making it a versatile favorite any time of year.

Yellow Squash Eggplant Parmesan

Zesty and satisfying, this vegetable-forward twist on classic parmesan delivers layers of flavor without the heaviness. Yellow squash and eggplant create a perfect foundation for rich tomato sauce and melted cheese. You’ll love how the vegetables become tender while maintaining structure.

Ingredients

For the vegetables:

• 2 medium yellow squash, sliced into 1/4-inch rounds
• 1 large eggplant, sliced into 1/4-inch rounds
• 1 tsp salt
• 2 tbsp olive oil

For the sauce:

• 2 cups marinara sauce
• 2 cloves garlic, minced
• 1 tsp dried oregano

For assembly:

• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 400°F.
2. Arrange yellow squash and eggplant slices in a single layer on paper towels.
3. Sprinkle 1 tsp salt evenly over all vegetable slices.
4. Let vegetables sit for 15 minutes to draw out excess moisture.
5. Pat vegetables completely dry with fresh paper towels.
6. Brush a baking sheet with 1 tbsp olive oil.
7. Arrange vegetable slices in a single layer on the prepared baking sheet.
8. Brush tops of vegetables with remaining 1 tbsp olive oil.
9. Roast vegetables at 400°F for 20 minutes until edges begin to brown.
10. Combine 2 cups marinara sauce, 2 cloves minced garlic, and 1 tsp dried oregano in a bowl.
11. Spread 1/2 cup of the sauce mixture in the bottom of a 9×13 inch baking dish.
12. Layer half of the roasted vegetables over the sauce.
13. Top vegetables with 1/2 cup of the remaining sauce.
14. Sprinkle 1/2 cup shredded mozzarella cheese over the sauce.
15. Repeat layers with remaining vegetables, sauce, and mozzarella.
16. Combine 1/2 cup grated parmesan cheese and 1/4 cup breadcrumbs in a small bowl.
17. Sprinkle the parmesan-breadcrumb mixture evenly over the top layer.
18. Bake at 375°F for 25 minutes until cheese is melted and bubbly.
19. Let rest for 10 minutes before serving.

Wonderfully textured with crisp edges and tender centers, the vegetables hold their shape beautifully against the rich tomato sauce. The parmesan crust adds a satisfying crunch that contrasts with the melted mozzarella beneath. Serve slices over polenta or alongside a simple green salad for a complete meal that feels both comforting and fresh.

Yellow Squash and Eggplant Fritters

Anytime summer squash and eggplant overflow your garden or market bag, these fritters are the perfect solution. They transform humble vegetables into crispy, golden bites that work as appetizers or light meals. All you need is a simple batter and hot oil for satisfying results.

Ingredients

• For the vegetables:
  • 2 cups grated yellow squash
  • 1 cup grated eggplant
  • 1 teaspoon salt
• For the batter:
  • 1 cup all-purpose flour
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon black pepper
• For frying:
  • 1/2 cup vegetable oil

Instructions

1. Place grated yellow squash and eggplant in a colander.
2. Sprinkle salt over the vegetables and toss to coat evenly.
3. Let vegetables drain for 15 minutes to remove excess moisture.
4. Squeeze vegetables firmly with your hands to extract remaining liquid.
5. Combine flour, egg, milk, baking powder, and black pepper in a medium bowl.
6. Mix batter until just combined; do not overmix.
7. Fold drained vegetables into the batter until evenly distributed.
8. Heat vegetable oil in a large skillet over medium heat to 350°F.
9. Drop tablespoon-sized portions of batter into the hot oil.
10. Fry fritters for 3-4 minutes until golden brown on the bottom.
11. Flip fritters carefully using a slotted spoon.
12. Fry second side for 2-3 minutes until equally golden.
13. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
14. Repeat with remaining batter, maintaining oil temperature at 350°F.

What makes these fritters special is their contrasting textures—crispy exteriors give way to tender vegetable interiors with subtle earthy flavors. Try serving them with a cool yogurt dip or tucking them into pita bread with fresh herbs for a complete meal. They’re equally delicious warm from the pan or at room temperature for picnics.

Eggplant and Yellow Squash Roll-Ups

Looking for a creative way to use late-summer vegetables? These roll-ups transform humble eggplant and squash into elegant, flavorful bundles. Layered with herbed ricotta and baked in marinara, they’re surprisingly simple to assemble.

Ingredients

For the vegetables:

• 1 large eggplant, sliced lengthwise into 1/4-inch thick strips
• 2 medium yellow squash, sliced lengthwise into 1/4-inch thick strips
• 2 tablespoons olive oil
• 1/2 teaspoon salt

For the filling:

• 1 cup whole milk ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon black pepper

For assembly:

• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 400°F.
2. Brush both sides of eggplant and squash slices with 2 tablespoons olive oil.
3. Sprinkle 1/2 teaspoon salt evenly over all vegetable slices.
4. Arrange slices in a single layer on two baking sheets.
5. Roast for 12 minutes until pliable but not browned.
6. Let vegetables cool completely on the baking sheets. Tip: Cooling prevents the ricotta filling from melting when assembling.
7. Reduce oven temperature to 375°F.
8. Spread 1 cup marinara sauce evenly in a 9×13-inch baking dish.
9. In a medium bowl, combine 1 cup ricotta, 1/4 cup Parmesan, 1 egg, 1 tablespoon basil, 1 teaspoon oregano, and 1/4 teaspoon black pepper.
10. Mix filling until fully incorporated.
11. Place 1 tablespoon of filling at one end of a vegetable slice.
12. Roll the slice tightly around the filling. Tip: Start with the narrower end of the vegetable slice for easier rolling.
13. Place roll-up seam-side down in the sauced baking dish.
14. Repeat with remaining vegetable slices and filling.
15. Pour remaining 1 cup marinara sauce over roll-ups.
16. Sprinkle 1/2 cup mozzarella evenly over the top.
17. Cover dish with foil and bake at 375°F for 20 minutes.
18. Remove foil and bake uncovered for 10 minutes until cheese is golden and sauce bubbles. Tip: The final uncovered bake creates a beautifully browned cheese crust.

Melted mozzarella forms a golden blanket over tender vegetable bundles that hold their shape beautifully. The herbed ricotta provides a creamy contrast to the tangy marinara base. Serve these roll-ups over zucchini noodles or with crusty bread to soak up every bit of sauce.

Yellow Squash and Eggplant Casserole

Very few dishes deliver comfort and nutrition like this layered vegetable bake. Vibrant summer produce transforms into a satisfying meal that pleases both vegetarians and meat-eaters alike. Versatile enough for weeknights yet impressive for company.

Ingredients

For the vegetables:
– 2 medium yellow squash, sliced into 1/4-inch rounds
– 1 medium eggplant, sliced into 1/4-inch rounds
– 1 tbsp olive oil
– 1 tsp salt

For the tomato sauce:
– 1 can (15 oz) crushed tomatoes
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp black pepper

For the topping:
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/2 cup panko breadcrumbs

Instructions

1. Preheat your oven to 400°F.
2. Arrange squash and eggplant slices in a single layer on two baking sheets.
3. Brush both sides of vegetables with 1 tbsp olive oil using a pastry brush.
4. Sprinkle 1 tsp salt evenly over all vegetable slices.
5. Roast vegetables for 20 minutes until edges are golden brown.
6. Remove baking sheets from oven and let vegetables cool for 5 minutes.
7. Combine 15 oz crushed tomatoes, 2 minced garlic cloves, 1 tsp oregano, and 1/2 tsp black pepper in a medium bowl.
8. Spread 1/2 cup tomato sauce evenly in the bottom of a 9×13 inch baking dish.
9. Layer half the roasted vegetables over the sauce.
10. Spread another 1/2 cup sauce over the vegetable layer.
11. Arrange remaining vegetables in a second layer.
12. Top with remaining tomato sauce, spreading evenly.
13. Sprinkle 1 cup mozzarella cheese over the sauce layer.
14. Combine 1/4 cup Parmesan and 1/2 cup panko in a small bowl.
15. Sprinkle breadcrumb mixture evenly over the mozzarella layer.
16. Bake uncovered at 375°F for 25 minutes until topping is golden brown and sauce bubbles around edges.
17. Let casserole rest for 10 minutes before serving to allow layers to set.

Amazingly creamy eggplant contrasts with firmer squash for satisfying texture variation. Aromatic oregano and garlic-infused tomato sauce binds the layers with bright acidity. Serve alongside crusty bread to soak up the flavorful juices, or top individual portions with fresh basil leaves for added freshness.

Yellow Squash Eggplant Soup

Keeping things simple with this vibrant yellow squash eggplant soup. Kitchen staples transform into a velvety bowl of comfort. Perfect for using up late summer produce.

Ingredients

For the base vegetables:
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 medium yellow squash, chopped
– 1 medium eggplant, cubed

For simmering:
– 4 cups vegetable broth
– 1 teaspoon salt
– 1/2 teaspoon black pepper

For finishing:
– 1/4 cup heavy cream
– Fresh basil leaves for garnish

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat.
2. Add 1 diced yellow onion and cook for 5 minutes until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 chopped yellow squash and 1 cubed eggplant to the pot.
5. Sauté vegetables for 8 minutes, stirring occasionally until slightly softened.
6. Pour in 4 cups vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper.
7. Bring the mixture to a boil, then reduce heat to low.
8. Simmer uncovered for 25 minutes until all vegetables are completely tender.
9. Remove the pot from heat and let cool for 10 minutes.
10. Carefully transfer the soup to a blender in batches.
11. Blend on high speed for 2 minutes until completely smooth.
12. Return the blended soup to the pot over low heat.
13. Stir in 1/4 cup heavy cream until fully incorporated.
14. Heat for 3 minutes until warmed through, but do not boil.

Just silky smooth with subtle sweetness from the squash. Earthy eggplant adds depth without bitterness. Top with fresh basil and crusty bread for dipping.

Sautéed Yellow Squash and Eggplant with Herbs

A perfect summer side dish comes together quickly with garden-fresh vegetables. Sautéed yellow squash and eggplant develop caramelized edges while staying tender inside. Fresh herbs add brightness to this simple preparation.

Ingredients

For the vegetables:

• 2 medium yellow squash, sliced into 1/4-inch rounds
• 1 medium eggplant, cut into 1/2-inch cubes
• 3 tablespoons olive oil
• 1 teaspoon kosher salt

For finishing:

• 2 cloves garlic, minced
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
2. Add yellow squash and eggplant in a single layer, working in batches if needed.
3. Sprinkle 1 teaspoon kosher salt evenly over the vegetables.
4. Cook undisturbed for 4 minutes to develop golden-brown sear on one side.
5. Flip vegetables and cook another 4 minutes until tender but not mushy.
6. Reduce heat to medium and push vegetables to one side of the skillet.
7. Add remaining 1 tablespoon olive oil to the empty space in the skillet.
8. Sauté minced garlic for 30 seconds until fragrant but not browned.
9. Mix garlic throughout the vegetables until evenly distributed.
10. Remove skillet from heat and stir in chopped basil and oregano.
11. Sprinkle black pepper over the vegetable mixture.
12. Drizzle 1 tablespoon lemon juice over everything and toss to combine.

Caramelized edges give way to creamy interiors in this herb-forward dish. Consider serving it over polenta or alongside grilled chicken for a complete meal. The bright lemon finish cuts through the richness beautifully.

Yellow Squash and Eggplant Pizza

Even the most dedicated pizza traditionalists will appreciate this vegetable-forward twist. Yellow squash and eggplant create a surprisingly satisfying topping combination. This recipe delivers a crisp crust with tender, caramelized vegetables in under 30 minutes.

Ingredients

• For the crust:
  • 1 pre-made 12-inch pizza crust
  • 2 tbsp olive oil
• For the sauce:
  • 1/2 cup tomato sauce
  • 1 tsp dried oregano
• For the toppings:
  • 1 medium yellow squash, sliced into 1/4-inch rounds
  • 1 small eggplant, sliced into 1/4-inch rounds
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 425°F.
2. Place the yellow squash and eggplant slices in a single layer on a baking sheet.
3. Sprinkle the vegetables with 1/2 tsp salt and let sit for 10 minutes to draw out excess moisture.
4. Pat the vegetables completely dry with paper towels.
5. Brush the pre-made pizza crust with 2 tbsp olive oil.
6. Spread 1/2 cup tomato sauce evenly over the crust, leaving a 1-inch border around the edges.
7. Sprinkle 1 tsp dried oregano over the sauce.
8. Arrange the dried squash and eggplant slices in a single layer over the sauce.
9. Top with 1 cup shredded mozzarella cheese.
10. Sprinkle 1/4 cup grated Parmesan cheese over the mozzarella.
11. Season with 1/4 tsp black pepper.
12. Bake for 15-18 minutes until the crust is golden brown and the cheese is bubbly with browned spots.
13. Remove from oven and let rest for 3 minutes before slicing.

Vibrant yellow squash and creamy eggplant create a delightful textural contrast against the crisp crust. The vegetables become tender and slightly sweet while the cheeses provide a salty, savory balance. Try serving with a drizzle of balsamic glaze or fresh basil leaves for an extra flavor boost.

Conclusion

From garden-fresh simplicity to comforting casseroles, these 18 yellow squash and eggplant recipes offer endless inspiration for your kitchen. We hope you found some new favorites to try! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save these delicious ideas for later.