Low-Carb Zucchini Carbonara

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Low-Carb Zucchini pasta sauce – a healthier, low-carb various of a well-liked Italian dish. created with spiralized zucchini, bacon, eggs and Parmesan. Low-calorie, gluten-free, light, flavorous and delicious.


As you will already apprehend I’m a large zucchini lover. albeit zucchini noodles aren't as filling as regular food, they're a good, healthy and engaging choice, that shouldn’t be uncomprehensible on.

They are extraordinarily simple to create and will be served with totally different sauces like classic spaghetti sauce, Asian flavors, creamy cream based mostly sauces and egg and Parmesan bechamel just like the one in today’s direction.

While this Low-Carb Zucchini pasta sauce tastes plenty totally different than my extremely popular twenty Minute food pasta sauce, there ar some similarities within the style and my family loves it. the proper lightweight, nutritive and fast to create night dinner for busy families.





INGREDIENTS


  •  4 zucchini — medium
  •  1/2 tsp salt
  •  6 slices bacon
  •  1/4 tsp garlic powder
  •  2 eggs
  •  1/4 tsp salt
  •  1/2 cup Parmesan Cheese — more for garnishing
  •  parsley
  •  hot red pepper flakes — optional
  •  black pepper — to taste

INSTRUCTIONS


  1. Spiralize zucchini to make zoodles, using one of the methods listed in the blog post. Place on a platter and sprinkle with some salt. Leave for 15 minutes, then squeeze out the liquid. Using kitchen scissors, trim the zucchini noodles to make shorter pieces.
  2. Cook bacon in a skillet and chop into small pieces. Discard the grease, reserving 1 tbsp.
  3. Add zucchini to the hot pan with 1 tbsp of the grease. Cook for 2-3 minutes, flipping with kitchen thongs frequently. If zucchini releases liquid, drain it. Turn the heat to low and leave pan on the burner.
  4. In a bowl, whisk eggs and add Parmesan cheese and garlic powder. 
  5. Quickly add the Parmesan egg mixture to the ban and using kitchen thongs toss the pasta in the sauce, stirring to coat, being careful not to scramble the eggs. Cook like this for 1 minute, then add bacon.
  6. Serve immediately with more Parmesan cheese, black pepper and chopped parsley.

Recipe From : Cooking LSL



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