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3.17 from 6 votes

Magda Zucchini Bake, When Chubby is Better than Slender

Roasted magda zucchini and eggplant, as a side dish or a brunch topped with poached eggs.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Entree
Cuisine: Italian
Servings: 4
Author: Angela Roberts

Ingredients

  • 1 onion thinly sliced
  • olive oil
  • 2 cloves garlic finely diced
  • 3 zucchini If you can’t find magda, use regular zucchini
  • 1 medium-large potato peeled, sliced medium
  • 1 large tomato sliced medium
  • 1 sweet red pepper
  • poached eggs
  • fresh herbs
  • salt pepper

Instructions

  • Slice onion thinly and saute in olive oil, until more than soft, almost caramelized. Set aside. Slice potatoes, tomatoes, zucchini the same size. Layer starting with zucchini,onion, potato, tomato, herbs. In between each layer, drizzle olive oil, sprinkle with herbs and parmesan cheese (the good kind). Keep the dish shallow. Each layer of potato and tomato is not a full layer, touching or over lapping, more scattered.
  • Use salt and pepper as needed.
  • Bake for one hour at 400 degrees, checking at the 40 minute point.
  • Serve topped with poached eggs as an option.