Best 3 Zucchini Noodles With Eggplant And Tomatoes Recipes

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Calling all veggie lovers! This tantalizing culinary creation is a symphony of flavors, textures, and vibrant colors that will elevate your taste buds to new heights. Get ready to embark on a culinary journey with our delightful Zucchini Noodles with Eggplant and Tomatoes recipe. This delectable dish features tender zucchini noodles, savory eggplant, succulent tomatoes, and a medley of aromatic herbs, all harmoniously blended in a luscious sauce. And that's not all! We've also included a collection of equally enticing recipes to satisfy your diverse cravings, such as the irresistible Zucchini Noodles with Creamy Avocado Pesto, the hearty Zucchini Noodles with Spicy Peanut Sauce, and the refreshing Zucchini Noodles with Lemon and Goat Cheese. With each recipe, you'll discover a unique flavor profile that showcases the versatility of zucchini noodles. So, gather your ingredients, prepare your taste buds, and let's dive into the culinary wonders that await!

Here are our top 3 tried and tested recipes!

ZUCCHINI "NOODLES" WITH EGGPLANT AND TOMATOES



Zucchini

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.

Provided by Katherine Sacks

Categories     Vegetarian     Yellow Squash     Zucchini     Eggplant     Tomato     Olive     Dinner     Summer     Mozzarella     Pasta     Wheat/Gluten-Free     No Meat, No Problem

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • 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.
  • Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. oil, and 1/4 tsp. salt in a large bowl.
  • 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.
  • 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.

PASTA WITH EGGPLANT AND ZUCCHINI



Pasta With Eggplant and Zucchini image

This timeless summer pasta dish was brought to The Times in 1991 by Pierre Franey in one of his 60-Minute Gourmet columns. Like so many of his dishes, it is at once elegant and easy, and no trouble to put together on a weeknight. Sauté the sliced eggplant and zucchini until golden while you make a quick sauce of canned crushed tomatoes, olive oil, garlic and herbs in another pot. Throw everything together, and simmer for about 15 minutes. Toss with cooked pasta and a shower of Parmesan. Dig in.

Provided by Pierre Franey

Categories     dinner, easy, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons olive oil
1 tablespoon finely chopped garlic
1 28-ounce can crushed tomatoes
4 tablespoons chopped fresh Italian parsley
2 tablespoons dried oregano
1/8 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 pound eggplant
1/2 pound zucchini
3/4 pound dry pasta, like ziti, fusilli, shells or rigatoni
4 tablespoons coarsely chopped fresh basil
4 tablespoons grated Parmesan cheese

Steps:

  • Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
  • Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
  • Cut the ends off the zucchini and slice into 1-inch thick slices.
  • Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
  • Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
  • Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 14 grams, Carbohydrate 91 grams, Fat 20 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 1150 milligrams, Sugar 17 grams

EGGPLANT ZUCCHINI BOLOGNESE



Eggplant Zucchini Bolognese image

I roast the veggies while the pasta cooks, making this a quick dish. This meal in one blends rustic comfort with fresh flavors. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 14

1 package (16 ounces) penne pasta
1 small eggplant, peeled and cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 cup chopped onion
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef (90% lean)
1 can (28 ounces) tomato puree
1 tablespoon Italian seasoning
1 tablespoon brown sugar
8 teaspoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. , In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar. , Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.

Nutrition Facts : Calories 395 calories, Fat 10g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 378mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein.

Tips:

  • Choosing the Right Zucchini: Select firm and medium-sized zucchini for best results. Overgrown zucchini tend to have a tougher texture and larger seeds.
  • Spiralizing Zucchini: Use a spiralizer or julienne peeler to create zucchini noodles. If using a knife, slice the zucchini into thin, long strips.
  • Salting the Zucchini Noodles: Salting the zucchini noodles helps draw out excess moisture and prevents them from becoming soggy. Be sure to rinse and pat dry before cooking.
  • Cooking the Zucchini Noodles: Cook the zucchini noodles briefly to retain their texture and prevent overcooking. A quick stir-fry or sauté is usually sufficient.
  • Adding Flavor: Enhance the flavor of the dish by using a variety of seasonings, herbs, and spices. Garlic, ginger, chili flakes, and lemon zest are popular choices.
  • Combining Ingredients: Experiment with different vegetables, proteins, and sauces to create unique and flavorful variations of the recipe.

Conclusion:

Zucchini noodles with eggplant and tomatoes is a versatile and delicious dish that offers a healthy and flavorful alternative to traditional pasta. By following the tips and experimenting with different ingredients, you can create a customized dish that suits your taste preferences. The combination of zucchini, eggplant, and tomatoes provides a balance of flavors and textures, making it a satisfying and enjoyable meal. Whether served as a main course or a side dish, this recipe is sure to impress and nourish.

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