I decided to give zucchini noodles a go last week to continue in the trend of my recent Spiralizer obsession. With the promise of little more than salt, pepper, and a few zucchinis, I was immediately sold on this recipe. Plus, I’d traveled the full week for work and was in desperate need of something that wasn’t served on a silver platter to my hotel room.
Despite the zucchini noodles being a tad bit watery, the flavor was perfect and just as satisfying as regular pasta, yet again. I cheated and used slab bacon to add a little extra “oomph” and it was just what the doctor ordered.
My body thanked me for the veggie overload and my fiancé thanked me for not subjecting him to another dinner of eggs, his go-to cuisine when I’m out of town. Enjoy!
- 3 strips of bacon
- 1 large garlic clove, minced
- 1 pinch of red pepper flakes
- 3 medium zucchinis, Blade C
- freshly cracked black pepper, from a grinder
- 1/4 cup grated pecorino romano cheese
- 1/4 cup grated parmigiano reggiano cheese + more to garnish
- Place a large skillet over medium heat and coat lightly with cooking spray.
- Add in the bacon and cook for 3-5 minutes and then flip over, cooking for another 2-3 minutes.
- Once done, remove and place on a paper-towel lined plate.
- Remove all of the oil from the bacon except for 2 tbsp.
- Add in the garlic and red pepper flakes and cook for 30 seconds.
- Then, add in the zucchini noodles and toss to cook, for about 2-3 minutes.
- Season the zucchini with about 5 cracks of the pepper and add in the cheeses.
- Toss to combine thoroughly and then plate into two bowls.
- Top each bowl with a few more cranks of black pepper and crumble over a piece and a half of bacon in each bowl.
- Garnish with additional parmigiano reggiano cheese.