Zucchini Noodles with Eggplant and Tomatoes recipe. Just outstanding I made this for friends at a cookout on Long Lake in Maine, and it was hands down the favorite dish of allA 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. I didnt have the soupiness issue. 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. Wish I had read reviews first to heat zucchini. I didnt have mozzarella around but made lebne from big container of yogurt and thought it was a good substitution. Bursting with flavor, so fresh, I will be making this many more times. Do put the noodles in the pan if youd like to serve this dish warm. This recipe is bursting with flavorI would throw the noodles in the pan briefly if youd like to serve it hot. Will absolutely be making this again So refreshing. 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 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 fettuciniMake sure to use plenty of the olives and basil, and do salt and drain the zucchinisquash. The dressing makes it. Do take it out of the bowl, and serve on the platter, as it does get a bit soupy. I made this last night for friend it was delicious. I did cook the zuchini as well in the pan for a few minutes. The favors are wonderful. Definitely make again. What a superb recipeWell balanced, light and yet filling. Amazing Even though I was hesitant, I used the zucchini raw and enjoyed the texture it was very refreshing that way. I would suggest using half the amount of salt to cook it and then a quick rinse and shake and drain. Not a hit at my house. Followed the recipe as written and found the squashes to be very hard, even after tossing it in the skillet. Wound up heating it in the microwave to cook it further. Oh well. I followed the recipe exactly, except for two shortage issues forced substitutions of globe eggplant for the asian eggplant, and dried basil for the fresh. I got a new toy. It transforms vegetables into pasta, in the blink of an eye. Rather magical, if you ask me. Im not a fan of kitchen gadgets cluttering up the. Pesto Zucchini Noodles and Shrimp Quick and easy dinner recipe with tender zucchini noodles and perfectly sauteed shrimp tossed in a delicious basil pesto sauce. Looking for an easy zucchini noodle recipe This Zucchini Ravioli Recipe from Delish. This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into noodles along with quick panseared cherry tomatoes and eggplant. Dont judge we just got back from vacation, and our house sitter forgot to water the herb plants. Even with the substitutions, my wife and I could tell this is a good recipe, but we I will DRASTICALLY reduce the salt next time. That salt was just overwhelming. The rinse and pat dry suggestion from a precious reviewer sounds like a great idea. Ill try to edit after I try this again. Making this over a holiday I cooked from what I had on hand, meaning no eggplant. I think the eggplant would have made it even better, so next time Ill make sure to have it. Not adventurous enough to leave the zucchini which I cut into matchsticks by hand raw, I stir fried it a bit in the same pan I cooked the garlic and the zucchini does release plenty of liquid despite having been rested salted and rested in a strainer. Theres more liquid from cooking the tomatoes as well, so Im hoping to figure out a way how to best use that up, not to waste all that flavor. Do you love ramen, but dont want to spend all day making it Then may I introduce Spicy Miso Zucchini Ramen Noodles. Healthy and full of flavor, its on the table in. Zucchini Noodles How about using summer zucchini squash to make edible noodles or ribbons This is also a very healthy and delicious dish, and is perfect for a. These quick and easy spicy shrimp and zucchini noodles are perfect for a summer evening. Zucchini Noodles Recipe' title='Zucchini Noodles Recipe' />I served the dish along some roasted chicken and it was very tasty. Next time Ill try even shorter cooking time for my zucchini and adding the eggplant I imagine mushrooms could also be great. We loved this recipe but needed to reduce the salt content by rinsing and then drying the zucchini noodles with paper towels. Made as written, except for the amount of salt on the zucchini I think it was a misprint to put 1 TBSP I used 1 tsp and it was plenty. I used green olives instead of black, added sliced mushrooms and flash cooked the zoodles even more delicious the next day for lunch I only had globe eggplant, which I peeled, quartered, and sliced, arranged in large pan, sprinkled with olive oil, and roasted at 4. I used my julienne tool on the squashes, and after they gave off their juices, I got off more liquid out by wringing them gently in a cotton towel. Then I did saute them in the oil left from cooking the garlic. I arranged them in the bottom of a large shallow bowl, placed the cheese slices all over, and poured on about 23rds of the dressing. I sauteed thinly sliced shitake mushrooms for meatier flavor with the tomatoes or you could add them to the zucchini. I covered the cheese with the hot eggplant, topped all with the cocoked tomatoes and halved raw ones omitted the olives, which I dont care for, and poured on the rest of the dressing and extra basil. The cheese melted beautifully between the layers and held everything together when I served this. Yummy, light and yet filling. Husband enjoyed it too A keeper. I made this last night with these changes. Added cleaned, wild caught raw shrimp to saute with the garlic, used gold cherry tomatoes and then added chopped red tomatoes at the end for color and flavor. After taking the eggplant and cherry tomatoes from the pan I threw in the spiralized squash and tossed it around to heat it up just a bit before adding it to the dressing and all the other ingredients in the bowl. It was lovely and very well received by my guests. The shrimp added a lot to the dish, though it was the ONLY thing NOT from my garden Also, had grated parmesan cheese on the table which added a nice touch. If you read the complete article, and the directions, you realize that salting the squash partially cooks it. Adding a hot sauce to cool noodles is great summery cooking. Delish. Traditionally the zucchini is raw. I infuse my own oils, and have replaced olive oil with infused, which adds a bit more complexity and depth. Ive made with lemon basil oil and also general mediterranium oil basil, oregano, garlic, lemon, bay leaves, capsicum, sun dried tomatoes, black pepper, olives, and thyme. Good light, healthy, quick summery meal. Because their flesh is so delicate it is common in spiralizer recipes not to cook spiralizer zucchini or yellow squash. The heat from the other ingredients lightly cooks the squash. How To Make Carne Asada Fries. If you dont like this you can do a quick dunk of the spiralized squash into boiling water. I cut the zucchini into matchsticks and cooked them along with tomatoes. I also added fresh corn because I had some from my CSA. Very tasty I use spiralized squashzucchini in a number of recipes. It does not require cooking. I find it best when you add it to a sauce pan at the end of cooking the other ingredients after you have turned off the burner. It gets some heat but does not really cook. The recipe looks simple and delicious a summer garden easy dinner. In my family we call this getting our raws uncooked for the day. We added more salt, 3 T to dressing and 1hot red pepper. We cooked the eggplant for 7 8 minutes til tender and added 1 cup tomatoes til they burst, one minute. Added cooked eggplant and tomatoes to dressing. Added 2. T oil and 18 cup water, covered the pan and steamed for 4 minutes. Super delicious summer time recipe, light but satiating. I added cooked spaghetti squash instead of yellow squash which I have to admit was seemingly an upgrade from the original.