Zucchini Noodles with Bacon and Basil

Zucchini Noodles with Bacon and Basil
Peter Cassidy Copyright © 2016
  • Yield: 4 servings


4 zucchini
2tablespoons olive oil
6slices Canadian bacon, trimmed of all fat and thinly sliced
1clove garlic, crushed
3/4cup sun-dried tomatoes in olive oil, drained and sliced into strips
1small red chile, finely chopped
1tablespoon pine nuts
A handful of fresh basil, thinly shredded


  1. Make your spaghetti by either grating the zucchini at an angle on the largest side of a cheese grater or using a hand-held julienne peeler or spiralizer.
  2. Place 1 tablespoon olive oil in a large nonstick frying pan over high heat and stir-fry the zucchini for 3 minutes. Add the bacon to the pan and sauté for a few minutes until cooked. Reduce the heat to medium.
  3. Add the garlic, sun-dried tomatoes, chile, pine nuts, and the remaining olive oil to the pan. Toss for a few minutes, then take off the heat.
  4. Divide the spaghetti between four bowls, sprinkle with the basil, and serve immediately.

Recipe reprinted with permission from Paleo Monday to Friday © 2016 by Daniel Green, Kyle Books

Nutritional Info *per serving

  • Calories 208
  • Fat 17g
  • Saturated Fat 3.5g
  • Sodium 1.1g
  • Carbohydrate 3g
  • Fiber 2g
  • Sugars 3g
  • Protein 9.5g