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Bacon Zucchini Noodles with Basil

Servings 4 servings


  • 4 zucchini
  • 2 tablespoons olive oil
  • 6 slices Canadian bacon trimmed of all fat and thinly sliced
  • 1 clove garlic crushed
  • 3/4 cup sun-dried tomatoes in olive oil drained and sliced into strips
  • 1 small red chile finely chopped
  • 1 tablespoon pine nuts
  • A handful of fresh basil thinly shredded


  • 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.
  • 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.
  • 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.
  • Divide the spaghetti between four bowls, sprinkle with the basil, and serve immediately.