TURKISH SPICED ZUCCHINI NOODLE BOWL

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IMG_2434

It only seemed appropriate to post this recipe with mother’s day coming up as this zucchini bowl was created not too long after last years mother’s day. While waiting for my mother and my boyfriends mother to have a “mom’s meet each other brunch,” my boyfriend and I wandered into the nearby Williams Sonoma. (We’re both dangerous in food stores to say the least.) With the weather getting warmer we wanted to find some fun things to use with the grill we had. We stumbled upon this incredible Turkish spice blend, which we first tried on lamb chops. (THEY WERE INCREDIBLE.) Fast forward a few weeks, I was trying to figure out what else I could use this spice blend with as well as testing out my new toy- my spiralizer. Thus, this Turkish spiced zucchini bowl was born. It was a staple lunch for all of last summer and I am happy to share it with you as the weather becomes warmer and zucchini becomes more in season.

TURKISH SPICED ZUCCHINI NOODLE BOWL

Author:

Hannah's Bananas

Prep time:

50 mins

Cook time:

10 mins

Total time:

1 hour

Serves:

2 entree size servings

Ingredients

  • 3 whole zucchinis, spiralized
  • 1 medium eggplant, cubed
  • ¼ cup of chopped basil
  • 2 tablespoons chopped parsley
  • ½ cup of chopped walnuts or almonds
  • ½ cup of diced onion
  • 1 8oz package of baby bella mushrooms, thinly sliced
  • 1 tablespoon of olive oil
  • ½ tablespoon of balsamic vinegar
  • Juice and zest of 1 lemon
  • 2 teaspoons of Turkish spice blend (if you do not have a Turkish spice blend, season the bowl with garlic powder, salt, paprika, chili flakes, and some ground cumin.)

Instructions

  1. Preheat your oven to 350 degrees. Place the cubed eggplant on a foil lined baking sheet. Lightly coat the eggplant with olive oil or cooking spray and some salt. Roast the eggplant for 45 minutes or until tender and brown.
  2. In a sauté pan, add the mushrooms and onions. Cook down until both the onion and mushrooms are tender.
  3. In a large bowl combine the spiralized (or shredded or julienned) with the eggplant and mushroom mix. Then add the chopped basil, parsley, lemon, and nuts. Next add the spice blend, olive oil, and balsamic vinegar. Toss the mixture to coat all the vegetables well.
  4. Enjoy!

 

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