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Zucchini Carbonara

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This low-carb and Keto Zucchini Carbonara is a healthy meal that your family will beg you to make again and again! You don’t lose any of the flavor of the original Italian favorite, but you do gain lots of healthy vegetables. It’s a win-win, and it’s quick and easy to prepare.

Check out Zucchini and Squash Recipes for more delicious recipes, and to learn about the different types of squash!

Zucchini noodles, parmesan and bacon pieces in a creamy egg sauce on a dinner plate.

I mentioned last week that I am right in the middle of rewriting over 900 recipes into a new recipe card, so it is giving me even more ideas about how to make my old favorites healthier! Yes it has bacon, but it also has lots of zucchini!

A creamy sauce, crispy bacon and grated Parmesan surround zucchini noodles to create the ultimate Zucchini Carbonara served on a beige plate

How to make Carbonara using Zucchini Noodles

Spiralize your zucchini and place on three folded paper towels. Sprinkle with sea salt and let them sit for 30 minutes to allow the salt to pull out the extra moisture.

Spiral zucchini noodles laying on paper towels to drain

Heat a skillet over medium-high heat and cook the chopped thick-cut bacon until crispy, 5 to 6 minutes.

Crispy chopped bacon cooked in a large skillet

Remove the pan from heat and move the bacon to a large bowl. Add the minced garlic to the hot pan and heat for one minute.

Add the spiralized zucchini noodles to the garlic and bacon grease in the skillet.

Zucchini noodles sauteed in bacon grease and garlic in a large skillet

Toss to thoroughly coat the zucchini and saute until heated through.

Pour the zucchini noodles into the bowl with the bacon pieces. Set aside.

In a small bowl, beat together the eggs and 1/2 cup of Parmesan cheese.

Linguine alla Carbonara eggs cookingwithcurls.com

Pour the egg mixture over the zucchini noodles and toss to combine.

Zucchini noodles tossed with bacon, garlic, egg and Parmesan in a large stainless steel bowl

Season with ground black pepper and divide Zucchini Carbonara between four plates.

beige plate with zucchini noodles, bacon and a creamy egg and Parmesan sauce with a black fork on the side

Garnish with additional Parmesan cheese and serve.

Recipe Notes & Tips

  • 4 large zucchini is a little over 2 pounds. They shrink down a lot when then cook.
  • I used Pederson’s Whole30, uncured and sugar-free bacon.
  • Use pasteurized eggs if you are worried about them not being cooked.

Tools used to create this recipe

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More delicious zucchini recipes

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Enjoy!!

Zucchini noodles, parmesan and bacon pieces in a creamy egg sauce on a dinner plate.

Zucchini Carbonara

This low-carb and Keto Zucchini Carbonara is a healthy meal that your family will beg you to make again and again!
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Course: Main Course
Cuisine: Italian
Keyword: zucchini, Parmesan, eggs, bacon, keto, recipe, noodles
Prep Time: 10 minutes
Cook Time: 15 minutes
Salting Time: 30 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 303kcal
Author: Lisa Johnson

Ingredients

  • 4 large zucchini
  • 5 ounces thick-cut bacon uncured, sulfite-free and sugar-free
  • 4 large cloves garlic minced
  • 2 large eggs at room temperature
  • 0.5 cup grated Parmesan cheese plus more to garnish
  • .25 teaspoon ground black pepper
  • .25 cup chopped Italian parsley

Instructions

  • Spiralize your zucchini and place on three folded paper towels. Sprinkle with sea salt and let them sit for 30 minutes to allow the salt to pull out the extra moisture.
  • Heat a skillet over medium-high heat and cook the chopped thick-cut bacon until crispy, 5 to 6 minutes.
  • Remove the pan from heat and move the bacon to a large bowl. Add the minced garlic to the hot pan and heat for one minute.
  • Add the spiralized zucchini noodles to the garlic and bacon grease in the skillet. Toss to thoroughly coat the zucchini and saute until heated through.
  • Pour the zucchini noodles into the bowl with the bacon pieces. Set aside.
  • In a small bowl, beat together the eggs and 1/2 cup of Parmesan cheese. Pour the egg mixture over the zucchini noodles and toss to combine.
  • Season with ground black pepper and divide Zucchini Carbonara between four plates. 
  • Garnish with additional Parmesan cheese and serve.

Notes

  • 4 large zucchini is a little over 2 pounds. They shrink down a lot when then cook.
    I used Pederson’s Whole30, uncured and sugar-free bacon.
  • Use pasteurized eggs if you are worried about the eggs not being cooked.

Nutrition

Calories: 303kcal | Carbohydrates: 12g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 139mg | Sodium: 494mg | Potassium: 1000mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1235IU | Vitamin C: 63.8mg | Calcium: 217mg | Iron: 2.2mg

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