ZUCCHINI NOODLES with SUNDRIED TOMATOES, YELLOW SQUASH & EGGPLANT

by | Aug 28, 2023 | Cheese, Citrus, Gluten Free, Herbs, Recipes, Vegan Option, Vegetarian, Zucchini Noodles | 0 comments

We really enjoyed this meal, simply made with fresh garden ingredients tossed in a garlicky basil lemon infused olive oil with homemade sun-dried tomatoes! We actually made our own dried tomatoes, but you are totally welcome to use store bought. This dish is deliciously sweet, a tiny bit spicy and even a little tart. The buttery white wine sauce infused with basil, garlic and lemon is the perfect, light flavor enhancement for the vegetables and noodles. It’s very much a summer dish.

Zucchini noodles are easy to make with a vegetable spiralizer (we have the Spiralizer Ultimate 10 which you can find on Amazon for $30) and something you can prep ahead and keep in the refrigerator for up to two days prior to cooking. Although this is a come-together-quick-meal, prepping the noodles ahead of time just makes it that much easier to pull together on a hot summer day.

Serves four entree portions

INGREDIENTS

  • 4 medium organic zucchini (to make approximately 6 cups of zucchini noodles)
  • 2 T extra virgin olive oil, plus more for sauce
  • 2 medium organic yellow squash, sliced in 1/4″ rounds
  • 1 medium eggplant, cut in bite size pieces (skin on)
  • 4 T extra virgin olive oil
  • 2 T unsalted butter
  • 1/4 C white wine
  • 1 T fresh lemon juice
  • 1/2 tsp organic lemon zest
  • 8 large sun-dried tomatoes, cut into strips
  • 4 cloves garlic, minced (approximately 2 tablespoons)
  • 1/2 tsp. red pepper flakes or to taste
  • 1/2 tsp each Kosher salt and cracked black pepper
  • 1 C organic basil leaves, chopped
  • 1/2 to 3/4 C pecorino cheese (or parmesan cheese)
  • 1/4 C Italian parsley, chopped
Spiralize your zucchini and set aside on paper towels until ready to cook. The paper towels will absorb most of the moisture from the zucchini which helps hold up texture and easier to cook. In a large skillet on medium high heat, add 2 tablespoons olive oil. Add in yellow squash and eggplant and cook for approximately 8 minutes. Move vegetables around in pan so they get fully cooked. Season with salt and put in bowl until ready to add to noodles. In the same large pan, add additional 4 tablespoons of olive oil, butter, wine, lemon juice and zest. When warmed, add cook garlic, sun-dried tomatoes and red pepper flakes and cook for 1 minute. Add in your zucchini noodles. Using tongs, toss the noodles every couple of minutes until cooked. Total cook time for us was 5 minutes. Finished zucchini noodles should still have a bite and not be at all mushy. Add cooked squash and eggplant, salt and pepper and basil. Toss to incorporate all ingredients. Serve equal amounts into pasta bowls or plates and top with pecorino and parsley. Enjoy with a chilled glass of Pinot Gris.

COOK’S NOTES

  • This dish can be a side to a grilled fish, shrimp or chicken OR you can add a protein directly to the pasta
  • To add a different protein, garbanzo beans or white beans would be a lovely addition. Particularly with a pesto or pistou.
  • Basil pesto or pistou are both really nice with all these ingredients
  • Adding roast red peppers – delicious! Mushrooms – fantastic addition!
  • Top with toasted pine nuts or walnuts!
  • To make this vegan, simply omit the pecorino

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