Zucchini Noodles with Eggplant and Tomatoes | view more Recipe

Zucchini Noodles with Eggplant and Tomatoes

  • '2 medium zucchini (about 1 1/4 pounds)
  • spiralized or cut into matchsticks'
  • '2 medium yellow squash (about 1 1/4 pounds)
  • spiralized or cut into matchsticks'
  • '2 1/2 teaspoons kosher salt
  • divided'
  • '1 tablespoon plus 2 teaspoons fresh lemon juice'
  • '1 teaspoon honey'
  • '1/8 teaspoon freshly ground black pepper'
  • '3/4 cup (packed) basil leaves
  • chopped
  • divided'
  • '5 tablespoons olive oil
  • divided
  • plus more for drizzling'
  • '2 garlic cloves
  • thinly sliced'
  • '1 1/2 large long Chinese eggplants (about 3/4 pound)
  • cut into 1/4" slices on the bias'
  • '2 cups cherry tomatoes
  • divided'
  • '1/4 cup pitted cured black olives
  • halved
  • divided'
  • '1 (8-ounce) ball fresh buffalo mozzarella'
  • 'thinly sliced'

  1. Place zucchini and squash in a strainer set over a bowl
  2. Sprinkle with 1 Tbsp
  3. salt and toss to combine
  4. Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid
  5. Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp
  6. oil, and 1/4 tsp
  7. salt in a large bowl
  8. Heat remaining 2 Tbsp
  9. oil in a large skillet over medium
  10. Cook garlic until it begins to sizzle and turn golden brown, 5–7 minutes
  11. Using a slotted spoon, transfer to bowl with dressing
  12. 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
  13. Season with remaining 1/4 tsp
  14. salt and transfer to bowl with dressing
  15. Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing
  16. Add zucchini and squash; gently toss to combine
  17. Add 3 Tbsp
  18. olives and 2 Tbsp
  19. basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl
  20. Lay mozzarella on 1 end of platter and drizzle with oil
  21. Top dish with remaining 2 Tbsp
  22. basil and 1 Tbsp
  23. olives