Zucchini "Noodles" With Eggplant and Tomatoes
4.6
(38)
Active Time
45 minutes
Total Time
45 minutes
This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into "noodles" along with quick pan-seared cherry tomatoes and eggplant.
Ingredients
4 servings
Preparation
Step 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.
Step 2
Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. oil, and 1/4 tsp. salt in a large bowl.
Step 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.
Step 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.
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Reviews (38)
Back to TopExcellent, but definitely stir fry the zoodles after everything else is cooked and added to the dressing in the large bowl. I used about 1 T. Dried basil and 1/4 c. Fresh, plus 4 cloves garlic. Also sauteed half a minced onion and half a minced red pepper first and added that to the dressing before cooking the eggplant and tomAtoes.
10/31/2020
I was so excited about this but really could not stomach the flavors. It was weirdly sour.
Soy23
stolen shawnee / cherokee lands
6/5/2020
Didn't put squash or olives, added pine nuts - delicious
harryschiff
5/2/2019
The Vegans and gluten free family loved this. I have a very productive garden, so it was mostly made from my garden. My only complaint was that there wasn’t enough zoodles. I used up the last of my eggplants and used small Stupice tomatoes instead of cherry tomatoes. It was a really great dish. We shall make it again.
atomicwoman
Sebastopol,CA
9/9/2018
Should've read the reviews and sauteed the noodles. I have a strong stomach and eat tons of veggies but all that raw squash, acid, olives, etc. didn't sit well with me. The noodles were soupy and the dish looked like a hot mess, even though I used a spiralizer. Almost everything came from the garden so at least it wasn't a waste of money!
Anonymous
Falls Church, VA
7/31/2018
THIS IS A WINNER. Once the prep work is done it is a cinch to make. Can easily be made ahead of time and served at room temp. Serve as a main course or along side grilled fish or chicken.
leenieloo
Mundeleien, IL
7/4/2018
This is an outstanding recipe! It takes a little bit of prep, but every flavor is just right, and I made it just as written. I saved a ton of time by using already made zoodles from the grocery store. The only thing I changed: I had a couple of ears of corn in my fridge, so I grilled them and cut the kernels into the finished dish. Crunchy and delicious! I will definitely be making this recipe again.
momlovesfood
Purchase, NY
5/9/2018
Just outstanding! I made this for friends at a cookout on Long Lake in Maine, and it was hands down the favorite dish of all!
ktgaule
Winthrop, MA
7/21/2017
A really good, fast summer dinner. I let the salted zoodles sit for an hour while I took a work call, and when the were drained, squeezed and quickly cooked they were like very good al dente pasta. The lemon and honey adds wonderful, subtle flavor.
wheedle
Manhattan
7/19/2017
I didn't have the soupiness issue... but I did salt, rinse and squeeze the bejeesus out of the 'noodles' as well as the eggplant. Next time I will add more garlic, perhaps a bit more basil and more eggplant, and make sure that my spiralized noodles are extra-fresh; I had purchased some from the grocery, and although the sell-by date was 3 days away, I think that the squash would have been better just-spiralized or cut. I did throw my squash into the pan quickly to warm them up - but I would try it without the heat depending on the freshness and thickness of the pieces.
essm
7/15/2017
Wish I had read reviews first to heat zucchini. good idea. I didn't have mozzarella around but made lebne from big container of yogurt and thought it was a good substitution.
genendel1
McLean, VA
10/19/2016
Bursting with flavor, so fresh, I will be making this many more times. Do put the noodles in the pan if you'd like to serve this dish warm.
eriksen.miranda1428
9/23/2016
This recipe is bursting with flavor! I would throw the noodles in the pan briefly if you'd like to serve it hot. Will absolutely be making this again! So refreshing.
eriksen.miranda1428
Washington
9/23/2016
I salted the zoodles and left to rest as instructed and they got really soupy - so I scrapped them and used fresh spiralised zucchini - no salting - It was a delicious, fresh, tasty and filling meal - leftovers surprisingly good the following day!
sas
Vancouver, Canada
9/6/2016
This has been a big hit with my low carb friends and family! I used different blades to vary the size of the "noodle". My husband thought I had added fettucini! Make sure to use plenty of the olives and basil , and do salt and drain the zucchini/squash. The dressing makes it. Do take it out of the bowl, and serve on the platter, as it does get a bit soupy.
mktaylor3
Atlanta, GA
9/3/2016
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