Vegetarian

Zucchini Noodles w/ Eggplant is for Dinner.

Zucchini Noodles w/ Eggplant takes 20 minutes to prepare.

Zucchini Noodles w/ Eggplant takes 10 minutes to cook.

Zucchini Noodles w/ Eggplant makes 2 servings.

The ingredients for Zucchini Noodles w/ Eggplant are:

2 cup, sliced Zucchini
200 gram Squash, Summer (Zucchini & Yellow) 1 cup
1 dash Salt
2 wedge yields Lemon Juice
1 dash Pepper, black
2 tbsp Basil
1 tbsp Extra Virgin Olive Oil
2 clove Garlic
1 eggplant, peeled (yield from 1 Eggplant, fresh
4 tsp Kraft 100% Grated Parmesan & Romano Cheese

Here is how you make Zucchini Noodles w/ Eggplant:

Shred the zucchini and squash and sprinkle with salt. Toss and set in a strainer for 10 mins, then press to remove liquid.Mix lemon juice pepper, shredded basil 2 T oil and salt in a large bowl.Heat remaining oil in large skillet over medium. Cook garlic for a couple mins then drain and transfer into dressing mix. Increase heat to med-hi, add eggplant and cook stirring occasionally until browned, about 6-8 mins. Season with remaining salt and transfer into bowl with dressing. Add zucchini and squash to pan and heat just through. Add to dressing and toss to combine. Sprinkle with cheese and serve warm. You can add honey for sweetness, cherry tomatoes for acid, or olives for brine as desired. Can also be topped with soft mozzarella or goat cheese. Serving Size: Makes 2 large dinner portionsNumber of Servings: 2Recipe submitted by SparkPeople user CLARADAY.

The nutritional information for Zucchini Noodles w/ Eggplant is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 191.1

• Total Fat: 9.2 g
• Cholesterol: 5.0 mg
• Sodium: 177.3 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 10.7 g
• Protein: 7.2 g

Zucchini Noodles w/ Eggplant is French cuisine.

The dietary needs meet for Zucchini Noodles w/ Eggplant is Vegetarian