Name: Zucchini "Noodles" With Eggplant and Tomatoes
Cook time: 45 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: 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

Platter of eggplant noodles with seared eggplant slices halved cherry tomatoes and sliced mozzarella.

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

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.

Recipe notes

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