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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…..
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. 😉
How to make Zucchini 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…..
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: contains affiliate links
- I use this Electric Spiralizer– it works great and it’s super fast!
- 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.
More delicious zucchini recipes:
Fried Zucchini – not Keto, Paleo, or Whole30
Sheet Pan Greek Chicken Dinner
Enjoy!!
Zucchini Carbonara
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
- 1/2 cup grated Parmesan cheese plus more to garnish
- 1/4 teaspoon ground black pepper
- 1/4 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
- I use this Electric Spiralizer– it works great and it’s super fast!
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.
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