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    You are in: Home / Recipes / Zucchini Pasta With Mushrooms, Eggplant and Roasted Peppers Recipe
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    Zucchini Pasta With Mushrooms, Eggplant and Roasted Peppers

    Zucchini Pasta With Mushrooms, Eggplant and Roasted Peppers. Photo by brokenburner

    1/3 Photos of Zucchini Pasta With Mushrooms, Eggplant and Roasted Peppers

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    brokenburner's Note:

    This is my attempt at replicating a restaurant recipe for zucchini pasta... it's not EXACTLY the same, but it comes close enough, I guess! You can play around with the vegetables and amounts. I used more eggplant than I'm listing here, but I found it too prevalent and so I scaled it down to post the recipe. I also used less pasta sauce, but most people like more sauce than I do! You might also want to add a bit of salt or pepper when cooking the vegetables, though I didn't.

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    Units: US | Metric

    • 1 lb zucchini, unpeeled
    • 4 cups water
    • 8 ounces mushrooms, roughly chopped
    • 6 ounces eggplants, cubed
    • 4 ounces roasted peppers, chopped
    • 1 cup pasta sauce, warmed


    1. 1
      Halve the zucchini lengthwise. Using a vegetable / potato peeler, peel long thin strands of zucchini (so that they somewhat resemble fettuccine). If desired, allow to sit at room temperature, uncovered, for a couple of hours -- this improves the texture of the zucchini.
    2. 2
    3. 3
      Heat 4 cups of (salted) water to boiling. Cook the zucchini strands in the boiling water for one to two minutes, and then immediately rinse under cold running water to stop the cooking process.
    4. 4
    5. 5
      Put the mushrooms in a microwave-safe dish and cook on high until the mushrooms are soft, about five minutes. Repeat with the eggplant, adding it to the mushrooms so that it cooks in the mushroom's juices. Add the roasted peppers to the vegetables and microwave for one minute.
    6. 6
      In a large bowl, toss the zucchini with the rest of the vegetables and 3/4 c pasta sauce. Spoon onto serving plates and top with the remaining 1/4 c sauce.

    Ratings & Reviews:

    • on February 13, 2010


      Wonderful recipe, restaurant quality. Made as written with the exception of sauteing mushrooms, eggplant and roasted peppers in a little olive oil and butter then combining the cooked zucchini at the end. Great side dish that's full of flavor. Thanks! "Made for Photo Swap #8 January 2010"

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zucchini Pasta With Mushrooms, Eggplant and Roasted Peppers

    Serving Size: 1 (1028 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 174.2
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 640.8 mg
    Total Carbohydrate 30.2 g
    Dietary Fiber 7.0 g
    Sugars 18.9 g
    Protein 9.5 g

    The following items or measurements are not included:

    roasted peppers

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