Turning vegetables into noodles is a favorite cooking method of mine. Especially because when you coat them in delicious sauce, cheese, herbs, etc. you can't tell the difference when you eat it.
But where you can tell the difference is when you don't feel the effects that carb heavy dishes give you. So I often swap zucchini noodles when making classic pasta dishes. Like this one. It's cheesy, filling, and much more nutrition than the traditional version. It also comes together in almost no time.
If you don't have a spiral slicer or julienne peeler, look in your grocery store produce section to see if they have prepared noodles.
- 4 large zucchini
- 1 teaspoon kosher salt
- 2 egg yolks
- 1 egg
- 1/4 cup finely grated Parmesan
- 4 slices bacon, diced
- Colima Sea Salt
- Fresh ground pepper
- Cut the zucchini into noodles using a spiral slicer or julienne peeler.
- Spread a layer of paper towels on a clean surface. Spread the noodles on the paper towel and sprinkle with the salt. Let sit for a bout 5 minutes and squeeze out as much liquid as you can.
- Put the eggs and cheese in a bowl and stir until combined.
- Heat a large skillet over medium heat and add the bacon. Cook until crisp and add the zucchini noodles. Stir until warmed through and turn the heat to low.
- Add the egg mixture, stir, then turn off heat. Stir the noodles until the eggs are just cooked.
- Season with Colima Sea Salt and black pepper before serving.
- per serving
- 18 grams
- 28 grams
- 7 grams