Print Recipe

Vegetable Casserole



  • 13 pounds zucchini, cut into 1/4 inch slices
  • 1/3 cup plus 3 tablespoons virgin olive oil
  • 1 1/2 cups water
  • 13 pounds eggplant, cut into cubes
  • 1/4 cup Italian herb seasoning
  • 1 gallon plus 9 cups canned peeled tomatoes, drained and chopped
  • 6 3/4 pounds low fat ricotta cheese
  • 3 cups grated Parmesan cheese
  • 13 eggs, beaten
  • 1 1/2 cups parsley, chopped
  • 6 1/4 cups seasoned bread crumbs


  1. Heat oven to 350 degrees F.
  2. Place zucchini slices in a steamer basket over boiling water. Cover saucepan and steam 2 minutes or until almost tender.
  3. Drain zucchini on paper towels.
  4. Heat oil in a heavy nonstick skillet over medium high heat. Sauté eggplant for 2 minutes, stirring occasionally.
  5. Add water, cover skillet and cook for 3-4 minutes until almost tender.
  6. Stir in herbs, tomato and salt and pepper to taste. Cover and simmer for 5 minutes.
  7. Combine remaining ingredients, except bread crumbs, in a mixing bowl.
  8. Season with salt and pepper to taste.
  9. Arrange half the zucchini slices in the bottom of a shallow oiled baking pan.
  10. Top with a layer of half the cheese mixture.
  11. Add a layer of half the eggplant mixture over zucchini.
  12. Repeat with remaining zucchini, cheese and eggplant.
  13. Sprinkle with bread crumbs and bake for 35 minutes.

Serves 50.

Can be made ahead and re-warmed in the oven.

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