It's super cheesy with eggplant and zucchini, and it also has eggs to provide some protein. It seems both zucchini and eggplant are both very underrated and underutilized. They are so tasty and keto-friendly! This is a very hearty vegetable dish. You definitely don't feel like you're missing out on anything. You could have it as a main dish or serve it as a side dish. Either way, we think you're going to love it!
3 medium zucchini, cut in thin wheel slices
1 large eggplant, cut into small pieces
1 small chopped yellow onion
2 Tbsp olive oil
salt and pepper to taste
¼ cup chopped fresh basil
½ tsp dried thyme
¼ tsp garlic powder
1 cup shredded cheddar cheese
Preheat the oven to 350 degrees F.
In olive oil, saute zucchini, eggplant and onion on medium heat.
Add salt and pepper to taste and continue to saute for 6 to 8 min or until lightly brown.
Place sauteed veggies in a baking pan.
Whisk eggs, basil and dry spices together in a bowl and pour over veggies.