Cheesy Zucchini Noodles with Bacon Recipe Kitchen

Cheesy Zucchini Noodles with Bacon Recipe | Recipe Iseasy Kitchen

Cheesy Zucchini Noodles with Bacon

• Level: Easy
• Yield: 4 servings

Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 230
Total Fat: 19 g
Saturated Fat: 7 g
Carbohydrates: 9 g
Dietary Fiber: 2 g
Sugar: 6 g
Protein: 7 g
Cholesterol: 28 mg
Sodium: 510 mg

• Total: 30 min
• Active: 30 min

Ingredients

• 1 pound zucchini (about 3 medium)
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 slices bacon, chopped
• 2 teaspoons unsalted butter
• 2 scallions, thinly sliced (white and green parts separated)
• 1 clove garlic, minced
• 2 teaspoons all-purpose flour
• 2/3 cup milk
• 1/2 teaspoon Dijon mustard
• Pinch cayenne pepper
• 1/3 cup shredded Cheddar cheese

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Instructions

1. Prepare the zucchini by spiralizing it into long strands (or purchase 1 pound of pre-made zucchini noodles). Reserve them for later use.
2. Position a rimmed baking sheet in the oven and heat it to 425 degrees F. In a small bowl, combine the tomatoes with 1 tablespoon of olive oil, then sprinkle with salt and black pepper. Arrange them on the preheated sheet and roast until they're mildly tender and lightly browned at the edges, roughly 7 to 10 minutes.
3. In the meantime, fry the bacon in a medium nonstick pan over medium heat until it's crispy and golden, around 7 minutes. Transfer it to a plate lined with paper towels and clean the skillet. Add the butter to the pan, then stir in the white parts of the scallions and the garlic; saut until tender, about 1 minute. Sprinkle in the flour and mix well for about 30 seconds. Gradually whisk in the milk, mustard, cayenne, and 1/2 teaspoon salt. Continue whisking over heat until the mixture thickens slightly, about 2 minutes. Take it off the heat and stir in the cheese until fully melted and creamy.
4. Warm the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the zucchini strands, seasoning them with salt and black pepper. Saut, tossing frequently, until they're tender but still have a bit of crunch, 2 to 3 minutes. With tongs, move the zucchini to the cheese mixture, allowing any excess moisture to stay behind in the pan. Gently stir over medium heat until evenly coated; adjust seasoning with more salt and pepper if needed. Finish by scattering the roasted tomatoes, cooked bacon, and green parts of the scallions on top.

Description

Whip up this irresistible Cheesy Zucchini Noodles with Bacon in just 30 minutes! Transform humble zucchini into crave-worthy "noodles" that rival pasta, drenched in a smoky, tangy cheese sauce bursting with crispy bacon and sweet roasted cherry tomatoes. It's low-carb comfort food at its bestlight yet indulgent, perfect for busy weeknights.

Picture this: tender zoodles sauted to al dente perfection, cloaked in a creamy cheddar sauce spiked with Dijon and cayenne for that addictive kick. Juicy roasted tomatoes add brightness, while bacon delivers salty crunch. At only 230 calories per serving, it's guilt-free indulgence your family will devour. Kids love the fun noodle shapesneak in those veggies effortlessly!

Beginner-friendly and versatile: grab store-bought zoodles to skip spiralizing, swap cheese for mozzarella or pepper jack, or toss in herbs like parsley. Pairs beautifully with grilled chicken or fish. Leftovers? Reheat with a splash of milk for sauce revival. Dive in and discover how simple ingredients create weeknight magicyour kitchen adventure starts now!

Photograph by Levi Brown
Courtesy of Recipe Iseasy Magazine