Cheesy Zucchini Noodles With Bacon Recipes

CHEESY ZUCCHINI NOODLES

Cheesy Zucchini Noodles image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 1/2 cup cherry tomatoes with olive oil, salt and pepper. Roast on a preheated baking sheet at 425˚ F until softened, 10 minutes. Meanwhile, melt 2 teaspoons butter in a skillet over medium heat. Add 2 sliced scallions (light parts only) and 1 minced garlic clove; cook 1 minute. Add 2 teaspoons flour and stir 30 seconds. Add 2/3 cup milk, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and a pinch of cayenne and whisk until thickened, 2 minutes. Off the heat, whisk in 1/3 cup shredded cheddar; set the sauce aside. Sauté 1 pound zucchini noodles in olive oil over medium-high heat until softened, 2 to 3 minutes. Season with salt and pepper. Add to the cheese sauce and cook, tossing, until coated. Top with the roasted tomatoes, chopped cooked bacon and sliced scallion greens.

CHEESY ZUCCHINI RICE WITH BACON

Cheesy Zucchini Rice With Bacon image

A recipe from the blog : I Wash... You Dry. http://iwashyoudry.com/2012/01/19/cheesy-zucchini-rice-with-bacon/ I'm always looking for different recipe of rice so I plan to try this one real soon.

Provided by Boomette

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups chicken broth (fat free)
1 cup jasmine rice
1 medium zucchini, shredded
2 tablespoons butter
1/4 teaspoon salt
1 shallot, diced
4 slices center cut bacon, diced
1 cup sharp cheddar cheese

Steps:

Bring chicken broth to a boil and add rice; stir. Reduce heat to low and cover. Let cook for 20 minutes.
Meanwhile heat a skillet to medium and add bacon and shallots. Cook until brown and crispy. Remove from skillet with a slotted spoon to a paper towel. Set aside.
Once rice is cooked uncover and add butter, zucchini, and salt. Stir to combine. Add cheese and stir until the cheese melts completely. Top with the bacon or stir it in the rice.

BACON AND NOODLES

Bacon and Noodles image

I love bacon, noodles and cheese, they are even better together! I came up with this because I wanted something different...it is a rich casserole so if you get heartburn easily...don't eat it! Lol. :)

Provided by Red Chef Mama

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

15 slices bacon
12 ounces egg noodles
1 1/2 cups cheddar cheese, shredded
1 1/2 cups sour cream
1 onion, chopped
2 tablespoons butter

Steps:

Heat oven to 375 degrees.
Fry the bacon until it's crispy, drain on paper towels and crumble.
Cook egg noodles as directed on package, drain and toss with the 2 tablespoons butter.
In a 2 quart casserole layer as follows: 1/4 of the noodles, 1/4 of the sour cream, 1/4 of the cheddar cheese, 1/4 of the bacon and 1/4 of the onion.
Repeat these layers 3 more times.
Bake the casserole in preheated oven, uncovered for 30 minutes.

ZUCCHINI NOODLES WITH BASIL PESTO AND BACON

Zucchini Noodles with Basil Pesto and Bacon image

There's no pasta in this dish, just fresh zucchini noodles tossed in a delicious bacon and pesto sauce.

Provided by Monica P.

Categories Fruits and Vegetables Vegetables Squash

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

8 slices turkey bacon
½ cup basil pesto (such as Classico® Traditional)
3 large zucchini, ends trimmed
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 cup fresh arugula
1 pinch sea salt and freshly ground black pepper to taste

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lay bacon slices on a large baking tray.
Broil in the preheated oven until crispy, 9 to 12 minutes. Transfer to a large plate lined with absorbent kitchen paper and allow to cool and harden.
Crumble the cooled bacon into smaller pieces and combine with pesto sauce.
Use a spiralizer or julienne peeler to cut zucchini into noodles, snipping midway to prevent them from getting too long.
Heat olive oil in a saute pan over medium heat. Add zucchini and garlic and cook until tender, 3 to 4 minutes. Add pesto-bacon mixture and heat for 2 minutes longer. Toss well so the noodles are evenly coated. Taste and season with salt if needed.
Top with freshly grated Parmiggiano-Reggiano cheese so it can melt while the dish is still warm. Season with freshly ground black pepper. Top with arugula, but do not mix it in. Serve immediately.

Nutrition Facts : Calories 568.1 calories, Carbohydrate 22.4 g, Cholesterol 57.2 mg, Fat 44.9 g, Fiber 7.3 g, Protein 24.9 g, SaturatedFat 11.6 g, Sodium 1206.9 mg, Sugar 9.3 g

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