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