Zucchini noodles have a reputation problem, mostly because people cook them wrong. Three minutes in a hot pan. Your call. Any longer and they go watery and limp. This version pairs them with Canadian bacon, sun-dried tomatoes, chile, and pine nuts, and the result is more satisfying than you’d expect from something with no pasta in it. Fast dinner. Twenty minutes from start to finish.
How to Make Bacon Zucchini Noodles with Basil
Grating vs. spiralizing
A spiralizer gives you long, uniform noodles. A julienne peeler or cheese grater cut at an angle works just as well and is faster to clean. Either way, salt the zucchini after grating and let it sit ten minutes, then press out the moisture before cooking.
High heat, short time
Get the pan properly hot before the zucchini goes in. High heat cooks it fast and keeps it from releasing too much water. Three minutes and then out. Add the bacon and aromatics after, then reduce the heat. The zucchini doesn’t need more time. 
Bacon Zucchini Noodles with Basil
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Zucchini noodles tossed with crispy bacon, sun-dried tomatoes, and basil. A quick, flavorful weeknight meal.
Ingredients
- 4 zucchini
- 2 tbsp olive oil
- 6 slices Canadian bacon
- 1 clove garlic
- 3/4 cup sun-dried tomatoes in olive oil
- 1 small red chile
- 1 tbsp pine nuts
- A handful of fresh basil
Instructions
- Grate zucchini at an angle using a cheese grater, julienne peeler, or spiralizer.
- Place 1 tablespoon olive oil in a large nonstick frying pan over high heat (212°C). Stir-fry zucchini for 3 minutes.
- Add bacon and sauté for a few minutes until cooked. Reduce heat to medium (177°C).
- Add garlic, sun-dried tomatoes, chile, pine nuts, and remaining olive oil. Toss for a few minutes, then remove from heat.
- Divide spaghetti between four bowls, sprinkle with basil, and serve immediately.
Notes
- To prevent watery noodles, salt the zucchini after grating and let it sit for 10 minutes before cooking; then gently press out excess moisture with a paper towel.
- Pancetta or thick-cut bacon can be substituted for Canadian bacon for a richer flavor.
- For best flavor, use high-quality sun-dried tomatoes packed in olive oil. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 8
- Cholesterol: 15
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.
Frequently Asked Questions
What is the best tool for making zucchini noodles?
A spiralizer gives the most consistent, pasta-like strands. A julienne peeler or a box grater at an angle both work if you do not have one.
How do I keep zucchini noodles from getting watery?
Salt them lightly and let them sit for 10 minutes, then pat dry with paper towels before cooking. High heat and a short cook time also prevent excess moisture from releasing.
Can I use regular bacon instead of Canadian bacon?
Yes. Regular bacon will add more fat and a smokier flavor, which works well here. Chop it and cook it until slightly crisp before adding the zucchini.
Can I make this dish without sun-dried tomatoes?
The sun-dried tomatoes add a concentrated savory sweetness. In a pinch, use halved cherry tomatoes sauteed briefly, though the flavor will be fresher and less intense.
