Bacon Zucchini Noodles with Basil

Use up the rest of the season’s zucchini in this spiralized dish served with garlic, sun-dried tomatoes, bacon and basil.
Recipe by Daniel Green

Bacon Zucchini Noodles with BasilPeter Cassidy Copyright © 2016

Bacon Zucchini Noodles with Basil
Serves: 4 servings
  • 4 zucchini
  • 2tablespoons olive oil
  • 6slices Canadian bacon, trimmed of all fat and thinly sliced
  • 1clove garlic, crushed
  • ¾cup sun-dried tomatoes in olive oil, drained and sliced into strips
  • 1small red chile, finely chopped
  • 1tablespoon pine nuts
  • A handful of fresh basil, thinly shredded
  1. Make your spaghetti by either grating the zucchini at an angle on the largest side of a cheese grater or using a hand-held julienne peeler or spiralizer.
  2. Place 1 tablespoon olive oil in a large nonstick frying pan over high heat and stir-fry the zucchini for 3 minutes. Add the bacon to the pan and sauté for a few minutes until cooked. Reduce the heat to medium.
  3. Add the garlic, sun-dried tomatoes, chile, pine nuts, and the remaining olive oil to the pan. Toss for a few minutes, then take off the heat.
  4. Divide the spaghetti between four bowls, sprinkle with the basil, and serve immediately.

Recipe reprinted with permission from Paleo Monday to Friday © 2016 by Daniel Green, Kyle Books

This article has been posted with permission and originally appeared as, “Zucchini Noodles with Bacon and Basil” on Relish.

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