Parmesan Zucchini and Eggplant Recipe


4.50 from 2 votes
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This parmesan zucchini and eggplant recipe makes a quick and easy side dish perfect for a weeknight supper!

This parmesan zucchini and eggplant recipe makes a quick and easy side dish perfect for a weeknight supper!  //

For the first year that I can remember, we skipped planting a garden here on the farm. Last year, we had large container gardens on the back porch but decided that we wanted to move them since they tended to block our view out the back windows over the winter. Originally, I’d planned to just move them nearby to the honeybees and plant them there, but once we placed the containers, I just wasn’t in love with the look. They needed a bit of a backdrop to not make them just look a bit forlorn and like, well, large metal troughs just plopped in the middle of the field.

So, my eversweet husband agreed to once again move them up to the kitchen side of the Party Barn so that I could plant my garden there. I just knew it would be the perfect place for it and we’d be able to enjoy fresh vegetables and herbs right there at the Party Barn kitchen throughout the summer.

Uh no.

Once we moved them for the third time, I decided that the wall would look much better with plants in the containers instead and that it would soften the wall and dress it up just a bit from the hard gravel and red clay that it was currently sporting.

To say the least, after all the planning, moving, removing, and replanning, we were both a bit exasperated with it all and I put off planting a garden past Mother’s Day. Then, I had the bright idea of building the garden of my dreams near the honeybees and that project is still in the planning phase as we speak. Maybe by the time Sam graduates college it will come to be. Ha!

So, rather than walking out my back door onto the porch for our eggplant and zucchini, I’ve been thoroughly enjoying them from the local farmer’s market. I have to admit that taking a break from a garden wasn’t in my original plans for this summer, but has been a bit of a reprieve that maybe was just what we all needed. Of course, Bart thinks it is just making me want to make the Garden of my Dreams area even bigger.

He may be right.

Since zucchini and eggplant are both rather prolific right about now, my farmer’s market had tons of it! I stocked up as if I wouldn’t see it again, and quite possibly out of little sense of guilt, and decided this parmesan zucchini and eggplant was just the thing we needed to go with our summer supper.

Boy, I’m so glad I can make some decisions.

Here’s my Parmesan Zucchini and Eggplant recipe. I hope you love it as much as we do!

Parmesan Zucchini and Eggplant Recipe

4.50 from 2 votes
This parmesan zucchini and eggplant recipe makes a quick and easy side dish perfect for a weeknight supper!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 medium zucchini, cut into slices
  • 1 small eggplant, cut into slices
  • 1 clove garlic, minced
  • 1/2 cup grated Parmesan cheese
  • salt and pepper, to taste


  • Heat olive oil and butter in a medium skillet over medium heat. Add slices of zucchini and eggplant, along with garlic and cook until tender, about 12 to 15 minutes. Stir occasionally to make sure all are cooked thoroughly. Sprinkle with grated parmesan and salt and pepper for serving.


Calories: 150kcal | Carbohydrates: 9g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 229mg | Potassium: 533mg | Fiber: 3g | Sugar: 6g | Vitamin A: 503IU | Vitamin C: 28mg | Calcium: 169mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.50 from 2 votes

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Recipe Review


  1. Yvette says:

    This was yummy. This was a very easy recipe to follow. I was making eggplant for the first time so I didn’t want to screw it up. I already had zucchini I needed to use so this was perfect.

  2. Michelle Strong says:

    4 stars
    Can’t wait for the Farmers Markets to be in full swing and get some in season produce to make this zucchini recipe! Lovely! xx Michelle

  3. Denise says:

    5 stars
    I made this tonight, it was great! I usually make the same two zucchini side dishes — this was excellent adding the eggplant in, made a huge and fun difference! YUM!

  4. Gaby says:

    Perfect for a summer side dish, or lunch!!!

  5. Heather - Butter & Burlap says:

    So cool your using your own vegetables! I have a garden too, but it’s not doing to hot right now… because it’s so hot outside! Great recipe!

  6. Karen @ On the Banks of Salt Creek says:

    My zucchini has been abundantly producing for a while but my eggplant is running a little slowly.
    Pinned for when they are both available.

  7. Kate @ Framed Cooks says:

    So simple but so summertime delicious! And now I know what to do with the zucchini that all my nice neighbors are giving me! xo