I had heard all the buzz about using zucchini to create noodles, but it wasn’t until one of my dear friends recently gifted me with a spiralizer that I finally tried it out for myself. A few fresh zucchini and my new kitchen gadget was all I needed to experience the magic on zoodles. Now, I am fully aware that zoodles may be so last year and the current craze is the Instant Pot, but for those of you that may be a bit behind (like me), or if you are just looking for a new version of your zoodle recipe, here is my creation:

 

Creamy Zoodles with Bacon

Serves: 4

Ingredients:

For the zucchini noodles –

  • 5 large zucchini, washed, dried, spiralized and patted dry again with a paper towel (try to remove any excess moisture)
  • 1 T olive oil
  • 1 1/2 T chopped fresh basil
  • salt and fresh ground pepper

For the ricotta sauce –

  • 1 T olive oil
  • 2 large cloves garlic, minced
  • 2/3 cup ricotta cheese
  • 1/3 cup 2% milk
  • salt and fresh ground pepper to taste

For the tomatoes –

  • 1/2 T olive oil
  • 1/2 pint whole cherry tomatoes (only two people in my family like tomatoes, you may want to add more if more people like them)
  • salt to taste

5 slices of Applegate or other nitrate free bacon

Instructions:

  1. Heat 1 T olive oil over medium-high heat in a nonstick skillet.
  2. Add spiralized zucchini (zoodles); season with herbs, salt, and pepper and continue to cook and stir frequently until tender. It should take around 7 minutes.
  3. Remove zoodles from skillet and set aside.
  4. Heat 1 T olive oil in same skillet over medium and add garlic. Stir until fragrant (approx 1 minute).
  5. Stir in ricotta cheese and milk; season with salt and pepper and continue to stir until cheese is melted, creamy, and thoroughly combined. It should be ready in 3-5 minutes.
  6. Remove from hear and pour over previously prepared zucchini. Add salt and pepper if desired.
  7. In a small skillet, heat 1/2 T olive oil over medium heat.
  8. Add the cherry tomatoes, sprinkle with salt and let them cook over heat, stirring occasionally, until they start to blister. Remove from heat.
  9. While the tomatoes are cooking, fry your bacon in a separate pan until it is slightly crispy. Remove from heat and remove any excess grease with a paper towel. Once cooled slightly, chop the bacon into 1 inch pieces.
  10. Serve tomatoes over the prepared zucchini and sprinkle the bacon over the top.

 

*The dish can easily become a vegetarian option by omitting the bacon; however, the bacon was my children’s favorite part. When in doubt, add bacon. 🙂

Anyone else have a favorite zoodle recipe? Now that I have a spiralizer, I am looking for some great ways to use it. Share a recipe or link in the comments if you have a favorite I should try!

Creamy Zoodles with Bacon

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