Zucchini Pasta with Mushrooms Eggplant and Roasted Peppers
Transform your weeknight dinners with this vibrant Zucchini Pasta with Mushrooms, Eggplant, and Roasted Peppers—a healthy, flavor-packed dish that's perfect for your plant-based cravings. Spiralized zucchini forms the foundation of this gluten-free "pasta," while tender eggplant cubes, earthy mushrooms, and sweet, smoky roasted red peppers bring a medley of textures and tastes to every bite. Infused with garlic, parsley, and a hint of red pepper flakes for a touch of spice, this recipe is as satisfying as it is nutritious. Ready in under an hour and optionally topped with a sprinkle of Parmesan, this light yet hearty meal will become your new go-to for fresh, wholesome dining. Perfect for zucchini noodle lovers, vegetable pasta recipes, and anyone seeking a vibrant vegetarian delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Zucchini
- 1 medium Eggplant
- 2 cups Button mushrooms
- 2 large Red bell peppers
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Fresh parsley
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 425°F (220°C).
Slice the red bell peppers in half, remove the seeds, and place them cut side down on a baking sheet lined with parchment paper. Roast in the oven for 20 minutes or until the skin is charred and blistered.
While the peppers roast, use a spiralizer or julienne peeler to turn the zucchini into noodle-like strands. Set aside in a bowl.
Cut the eggplant into small cubes and the mushrooms into slices.
Finely mince the garlic cloves and chop the fresh parsley.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and cook, stirring occasionally, for 8-10 minutes or until they are tender and golden brown. Remove from the skillet and set aside.
Add 1 tablespoon of olive oil to the same skillet and sauté the mushrooms for 5-6 minutes until they release their moisture and begin to brown. Remove from the skillet and set aside with the eggplant.
Once the peppers are roasted, transfer them to a bowl and cover with plastic wrap or a lid for 5 minutes. This will help loosen the skin. Peel off the skins and slice the peppers into strips.
In the same skillet, add the minced garlic and cook for 1-2 minutes over medium heat until fragrant. Add the zucchini noodles and toss gently for 2-3 minutes to warm them through.
Return the eggplant, mushrooms, and roasted pepper strips to the skillet. Season with salt, ground black pepper, and red pepper flakes. Toss gently to combine all the ingredients evenly.
Remove the skillet from heat and sprinkle the chopped parsley over the dish. If desired, garnish with grated Parmesan cheese.
Serve immediately and enjoy this vibrant, healthy zucchini pasta dish!
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 11261 mg | 490% | |
| Total Carbohydrate | 119.9 g | 44% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 87.9 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 941 mg | 72% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 4240 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
