Zucchini Noodles with Bacon and Eggs

Gosh darn it! My julienne peeler and I are late to the zucchini noodle party! Oh well, better late than never. I’m just happy to have found an excuse not to cut a spaghetti squash in half (just kidding, it ain’t that bad).

One of my best buds (also a Fun Fit Friend) shared a zucchini noodle recipe with me. She said it was super good and that both her husband (major league steak fan) and toddler (major league darling) were all about it. I was a bit skeptical – first off, I rarely eat or cook with bacon. Secondly, I was having trouble with the vision of runny eggs over floppy squash. Thankfully I got over both of those things and gave it a shot. This light and savory dish is absolutely delicious!

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Zucchini Noodles with Bacon and Eggs

Makes 2 servings

Ingredients:

  • 4 strips of turkey bacon, chopped
  • 4 large zucchini
  • 4 eggs
  • 1/4 of a red onion
  • red pepper flakes, to taste (I use approx 1/4 tsp)
  • 1 Tbs garlic infused olive oil
  • parmesan cheese, just a pinch

Process:

  1. Using a Julienne peeler, shred your zucchini into noodles. I can never manage to peel the whole thing, so I save the core sections for roasting.
  2. Heat the olive oil and red pepper flakes in a sauce pan on medium.
  3. Add the chopped red onion and sauté for a few minutes.
  4. Add the bacon to the saucepan. Cook until the bacon is done.
  5. Stir in the zucchini noodles and cook for 2 minutes.
  6. Meanwhile, cook your eggs in a separate pan. Cook them up however you prefer, but I highly suggest a runny yolk.
  7. Separate the zucchini mixture on two plates and sprinkle a small amount of parmesan on top. Top the dish with the eggs.

Have you ever made zucchini noodles? What is your favorite way to dish them up?

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4 Comments

  • Reply
    thedancingrunner
    03/27/2014 at 2:48 pm

    Interesting! I love spaghetti squash!! I will have to try this.

  • Reply
    Jess
    03/28/2014 at 7:24 am

    Yum! I’ll try the turkey bacon next time 🙂

  • Reply
    GeeEs
    03/30/2014 at 7:15 pm

    Run asparagus and portobellos through a thin slicer to make ribbons, a whole lot more flavor. Zucchini is a very common gmo crop too, get organic only. Turkey bacon makes me sad, its a poor substitute. Try bits of good quality imports like pancetta or guanciale instead. Learning to poach eggs changed my life. Use some really quality farm fresh organics and there isn’t anything more decadent in the universe. Poached egg on curly endive with dijon vinaigrette with some crostini brushed with olive oil is one of those things I can eat every day forever.

    • Reply
      hellodaynatalie
      03/31/2014 at 1:27 pm

      Asparagus and portabellos – great idea! Yup, organic zucchini all the way.

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