Low Carb Zucchini Noodles with Egg Plant & Tomato

Recipe Image

Total Time:    45 minutes

Nutritional per serving
Calories: 456 kcal
Fat: 31 g
Protein: 17 g
Carbohydrates: 32 g

This beautifully colourful, creative and inspiring Low Carb Zucchini Noodles recipe from Epicurious is an eye catcher for anyone looking for low carb recipes to add to their arsenal.

Using zucchini and squash to make noodles is a great idea given that it’s gluten free and extremely helpful for anyone looking to keep the carbs on the low down. It comes in at around 32g carbs per serving but works out at approximately 24g net carbs which is pretty impressive.

According to the recipe creators, the recipe is a “play on ratatouille and includes a bright mix of zucchini and summer squash turned into “noodles” along with quick pan-seared cherry tomatoes and eggplant“.  What’s not to like 🙂

Ingredients

Makes 4 servings

  • 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

Directions

  1. 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.
  2. Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. oil, and 1/4 tsp. salt in a large bowl.
  3. 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.
  4. 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.
  5. Season with remaining 1/4 tsp. salt and transfer to bowl with dressing.
  6. Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing. Add zucchini and squash; gently toss to combine.
  7. 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.

Source (image & recipe): Epicurious

Tips & Alternatives

Several comments on the original recipe suggest two changes may be worth considering.

Firstly, depending on your taste, it may be better to use 1 teaspoon of salt rather than a tablespoon on the zucchini.

Secondly, some people seem to think that it may be better to cook the zucchini and squash, although opinions seem to be divided on this.

If you’re new to the concept of zucchini noodles, there are lots of videos on YouTube explaining what to do, but to save you some time searching, here are two which are worth checking out:

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