Zucchini "Noodles" with Eggplant and Tomatoes
A fresh and light vegetarian dish featuring spiralized zucchini and yellow squash noodles tossed with roasted eggplant, burst cherry tomatoes, fresh basil, and buffalo mozzarella in a lemony dressing.
Ingredients
- •2 medium zucchini
- •2 medium yellow squash
- •2½ teaspoons kosher salt
- •1 tablespoon fresh lemon juice
- •1 teaspoon honey
- •⅛ teaspoon freshly ground black pepper
- •¾ cup basil leaves
- •5 tablespoons olive oil
- •2 cloves garlic
- •1½ large Chinese eggplants
- •2 cups cherry tomatoes
- •¼ cup pitted cured black olives
- •1 ball fresh buffalo mozzarella
- •thinly sliced
Cooking Instructions
- 1.
Place zucchini and squash in a strainer set over a bowl. Sprinkle with 1 Tbsp. salt and toss to combine. Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.
10 min
- 2.
Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. oil, and 1/4 tsp. salt in a large bowl.
5 min
- 3.
Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook garlic until it begins to sizzle and turn golden brown, 5-7 minutes. Using a slotted spoon, transfer to bowl with dressing. Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, about 6-8 minutes. Season with remaining 1/4 tsp. salt and transfer to bowl with dressing.
15 min
- 4.
Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing. Add zucchini and squash; gently toss to combine. Add 3 Tbsp. olives and 2 Tbsp. basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. Lay mozzarella on 1 end of platter and drizzle with oil. Top dish with remaining 2 Tbsp. basil and 1 Tbsp. olives.
10 min
