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Zucchini “Noodles” with Eggplant and Tomatoes

Prep Time30 minsCook Time15 minsTotal Time45 mins

 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

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.

Nutrition Facts

Serving Size 4 Servings

Servings 0

Amount Per Serving
Calories 456
% Daily Value *
Total Fat 31g48%

Saturated Fat 10g50%
Cholesterol 45mg15%
Sodium 1281mg54%
Total Carbohydrate 32g11%

Dietary Fiber 8g32%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.