Baked Eggplant Zucchini Spaghetti

My little boy has been teething, which has ruined his appetite. I have been trying to get him to eat by making his favorite things. Tonight, I concocted this casserole because he will normally eat anything as long as it includes tomato sauce and cheese. That is my secret to get Jude to eat his vegetables. However, tonight he could not be tricked and his dinner was stirred and flung several times with a fork before my husband finally took it away from him. It is still on the wall. Once Jude is out of this phase, Dan will just be getting into it. Maybe I should re-think the tomato sauce. Or have the boys eat outside for a couple years.

baked eggplant zucchini Baked Eggplant Zucchini Spaghetti


2 14 oz. cans of Muir Glen tomato sauce

1 medium eggplant, cut into 1/4 inch slices

2 medium zucchini, cut into 1/4 inch slices

3 stalks of celery, diced

1 small onion, diced

1 red pepper, chopped

2 cloves garlic, minced

1 teaspoon basil, crushed

2 teaspoons of Worcestershire sauce

1 cup of Tinkyada spaghetti, broken into small pieces

pinch of sugar

salt and pepper to taste

olive oil

splash of balsalmic vinegar

8 oz. mozzarella cheese, shredded (optional)


Saute the onion, red pepper, and celery in olive oil until almost tender. Then add garlic-cook for about a minute. Add two cans of tomato sauce, the Worchestershire sauce, the balsalmic vinegar, sugar, salt, and basil. In a 9 x 13 casserole dish, layer 1/2 sauce mixture, then 1/2 broken spaghetti, then eggplant and zucchini, then mozzarella cheese, 1/2 broken spaghetti, remaining sauce, and top with cheese. Cover with foil and bake on 350 degrees for 50 minutes. For last ten minutes, uncover the casserole. You may wish to turn up the heat to brown the cheese (if using) in the last few minutes.

Serves about 6.

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