Zucchini Carbonara Recipe

1. Add olive oil to a large skillet over medium heat.
   
   
2. Add bacon and cook until brown but not crispy.
   
   
3. Add garlic and onion and cook, stirring often until onion is soft.
   
   
4. Add cream and cook for a few minutes.
   
   
5. Add cheese, stir to combine and remove from heat. (If sauce is too thick, just stir in some water until the desired consistency is reached.)
   
   
6. Bring a large pot of water to a boil.
   
   
7. Prepare zucchini by cutting off the ends and, using a vegetable peeler, peeling the skin. Discard the skin. Use the peeler, peel the zucchini in long strips until you reach the seeds. (I have found that if you repeat the strips from the same area 3 or 4 times before rotating slightly to begin the next set of strips, you end up with much wider strips which hold up better.) Discard the center part of the zucchini. When all zucchini strips are ready, place them in the pot of boiling water. Leave in the water for 1 minute to blanche. (Water will not have time to come back to a boil after adding the zucchini.) Drain zucchini in a colander and press to remove excess water. While draining, put sauce back on the medium heat and bring to a simmer. Add zucchini, toss and serve.
   
   

Legend

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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in calcium Very high in vitamin C

Bad points High in saturated fat