Sunday, 16 August 2015

Zucchini Noodles with Garlic, Sun-Dried Tomatoes and Bacon

Ahhh, zucchini.  You deliciously simple veg that has so many different uses in my culinary arsenal.  You are one of my all-time favourite veggies. I heart you (and your buds the spud, asparagus and brussel sprouts).  I could eat all y'all every day.

Seriously ... who can hate a veggie like zucchini that can be grilled, julienned into a salad, sauteed, baked and even shredded into cake or muffins?  

My kids, that's who ... but I digress.

Since I was reviewing the Spiral Slicer last week I came up with this little recipe.  It was quick and quite delish.  Spiral zucchini noodles?  Yes, indeed-y!  And they were awesome!  Cooked a little al dente they were extremely quick to cook and I had this delicious dish (I decreased it for one serving) quickly on my plate for a late lunch after work.  

This is perfect for people who are trying to cut down on carbs but also for gluten-intolerant people and for those of us who just want to try something new and want supper/lunch on the table in a matter of 10 minutes tops.  Paired with my favourites - sun-dried tomatoes, fresh Parmesan and bacon (!!!) I did so love it.  Enjoy!




2 small zucchini - I left mine unpeeled
2 tsp grapeseed oil (or oil of your choosing)
2 large garlic cloves, minced
3 tbsp real bacon bits (or 3 slices of bacon - uncooked**)
pinch - dried red pepper flakes
2 tbsp sun-dried tomatoes in oil, sliced into small pieces
salt and pepper
Garnish - fresh parmesan cheese

Using your spiralizer with the end that has the larger blades, twist each zucchini (like you would a pencil in a pencil sharpener) through the device ensuring that you use the safety cap when you get close to the end of the zucchini.  Set zucchini aside.

** If you're using real bacon slices -- Cook bacon in a medium skillet.  Remove bacon slices and crumble.  Remove all but 2 tsp of bacon fat from skillet then saute garlic and red pepper flakes.

** If you're using real bacon bits -- In a medium skillet heat oil over medium heat.  Add garlic cloves, real bacon bits and dried red pepper flakes.  

Cook garlic, bacon and red pepper flakes for 2-3 minutes, stirring often.  Add the zucchini noodles and sun-dried tomato pieces and toss in the oil/bacon/garlic mixture.  Cook for approximately 3 minutes or until zucchini noodles have softened slightly but are still fairly al dente.

Dish onto plates.  Sprinkle with salt, pepper and fresh Parmesan cheese, to taste.  Serve immediately.

Servings: 2

Source: The Baking Bookworm


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