Zucchini Pasta

• 2 roasted peppers
• 1 medium eggplant
• 3 medium zucchini
• 1 medium onion
• 4 garlic cloves
• 1 hot red pepper or 1/2 teaspoon red pepper flakes
• 15 ounces tomato sauce
• 3 large tomatoes
• 1 large lemon, Zest and Juice
• 10 basil leaves
• 1/8 cup parmesan cheese

1. Roast peppers by charing peppers under the broiler and putting them into a bowl covered with saran wrap until cool and then remove skins.
2. Roast eggplant at 400 degrees for 30 minutes.
3. Make Zucchini "pasta" by using a vegetable peeler and making thin strips of zucchini. Cut strips length wise to make them resemble fettuccine. Or use a julienne peeler and make spaghetti style strips. Put Zucchini is a colander and salt heavily. After 20 minutes rinse zucchini and squeeze out any extra water.
4. Start sauce with a spray of cooking spray and add onion and garlic (and hot pepper if desired) cook until soft.
5. Add tomato sauce and cook 10-15min.
6. Add zucchini "pasta", fresh tomatoes and let simmer together for 5 minutes.
7. Add basil, lemon zest and juice.
8. Top with cheese and enjoy!

peppers, eggplant, zucchini, onion, garlic, hot red pepper, tomato sauce, tomatoes, lemon, basil, parmesan cheese

Taken from www.food.com/recipe/zucchini-pasta-438272 (may not work)