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Earth Dance Farm

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Basil

Zucchini “noodles” with eggplant and tomato

August 23, 2018 by Earth Dance Farm

Print Recipe
Zucchini "noodles" with eggplant and tomato
Servings
Ingredients
  • 2 medium zucchini spiralized or cut into matchsticks
  • 2 medium yellow squash spiralized or cut into matchsticks
  • 2 1/2 tsp kosher salt divided
  • 1 Tbsp fresh lemon juice
  • 2 tsp fresh lemon juice kept separate
  • 1 tsp honey
  • 3/4 cup basil leaves chopped
  • 5 Tbsp olive oil divided
  • 2 cloves garlic thinly sliced
  • 1 1/2 large eggplants cut into 1/4 inch slices
  • 2 cups cherry tomatoes divided
  • 1/4 cup pitted cured black olives halved & divided
  • 1 8 oz ball fresh mozzarella thinly sliced
Servings
Ingredients
  • 2 medium zucchini spiralized or cut into matchsticks
  • 2 medium yellow squash spiralized or cut into matchsticks
  • 2 1/2 tsp kosher salt divided
  • 1 Tbsp fresh lemon juice
  • 2 tsp fresh lemon juice kept separate
  • 1 tsp honey
  • 3/4 cup basil leaves chopped
  • 5 Tbsp olive oil divided
  • 2 cloves garlic thinly sliced
  • 1 1/2 large eggplants cut into 1/4 inch slices
  • 2 cups cherry tomatoes divided
  • 1/4 cup pitted cured black olives halved & divided
  • 1 8 oz ball fresh mozzarella thinly sliced
Instructions
  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. Whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp oil, and 1/4 tsp salt in large bowl. - Heat remaining 2 Tbsp oil in a large skillet over medium heat. Cook the garlic until it begins to sizzle and turn brown (5-7 minutes). With a slotted spoon, transfer the garlic to the bowl with the dressing.
  3. Increase heat to medium-high and add the eggplant and 1 cup of tomatoes and cook, stirring occasionally, until the eggplant is browned and cooked through and the tomatoes begin to burst (6-8 minutes). Season with the remaining 1/4 tsp salt and transfer to the bowl with the dressing
  4. Cut remaining 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 one end of the platter and drizzle with oil. Top the dish with the remaining 2 Tbsp basil and 1 Tbsp olives.

Filed Under: Recipes Tagged With: Basil, Eggplant, Squash, Zucchini

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Earth Dance Farm

27842 141st Ave.
Spring Valley, MN 55975
507-378-4252

Earth Dance Farm

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