Zucchini Noodles with Eggplant and Tomatoes

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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag