Zucchini and Eggplant Pasta

I’m always looking for new and creative recipes for dinner, especially ones that are relatively healthy. In addition, I love the flavors of zucchini and eggplant together in a tomato sauce. It reminds me of ratatouille. The original recipe had goat cheese sprinkled on top of this wonderful creation, however, my favorite sous chef and I both agree that the flavors were perfect just the way they were. This dish will definitely be a household favorite.

Zucchini and Eggplant Noodles with Shrimp

Inspired by Cara's Cravings

1 tbsp olive oil
1/2 of a small onion, thinly sliced
3 cloves minced garlic
1 lb raw shrimp, thawed, peeled, deveined
Freshly ground salt & pepper
28 oz diced tomatoes
Pinch of crushed red pepper
2 tsp chopped fresh basil
About 2-3 zucchini (make into noodles with a vegetable peeler, will look like pappadelle )
½ of an eggplant (make into noodles using a vegetable peeler, will look like pappadelle)


Heat the olive oil over medium heat. Add the onions and saute for about 5 minutes, until softened. Add the shrimp and garlic. Cook the shrimp for about 1 minute on each side, until just opaque. Remove the shrimp from the pan. Add the tomatoes, crushed red pepper, and basil. Bring to a boil then reduce to a simmer and cook for about 5 minutes. Add the zucchini and eggplant and saute over medium heat until slightly softened, about 3 minutes, then add the shrimp and heat through, about 1-2 minutes more.


***If you want to use a prepared sauce, remove the crushed tomatoes, crushed red pepper, and basil from the recipe. ***