My veggie confession…I’m not a big zucchini eater. Any other kind of squash, I absolutely love.
I think…maybe…it has to do with the over-cooked, somewhat soggy and mushy zucchini I tend to remember from my childhood.
Yep, that’s probably it.
Something I have loved from childhood is fettucine alfredo…but now, I know that the cream destroys my stomach and the gluten in the pasta does generally not nice things to the rest of me…so it’s not been an option for over a year now.
Generally, I’m okay with the things I can’t eat anymore and have embraced the ones I can.
But once in a while, there’s a craving I just have to figure out a way around.
Last week, something creamy…saucy…noodle-y was it. I put this together Friday night, and then served it again Saturday to guests who loved it as much as we did. I probably would have made it Sunday night again, but my family might have revolted at that point.
It’s a great side dish – and I’m always looking for new ways to cook veggies – but add a little grilled chicken, and it’s an easy dinner.
Oh…and a quick note on the coconut milk. I don’t notice any residual coconut flavor in the final dish at all – the bacon and spices knock it out completely.
Paleo-ish Zucchini Alfredo
4-5 zucchini, peeled into ribbons
3-4 slices bacon, diced
1/2 c. coconut milk, give or take
1 1/2 t. powdered garlic
1 t. basil
3/4 t. oregano
1/4 to 1/2 t. thyme
sea salt and fresh cracked pepper to taste
- In a good sized frying pan, cook the diced bacon on medium until the fat has rendered and the bacon is crispy.
- While the bacon is cooking, peel the zucchini into strips longwise using a vegetable peeler, leaving the seed core for the compost bin or garbage disposal and turning the zucchini as the ribbons become too wide.
- Once the bacon is cooked, remove about half of the rendered fat, turn the burner just a little bit higher and add in the zucchini noodles. Cook, tossing often, for a few minutes – you don’t want the zucchini to get mushy, just cooked enough that you can swirl it around a fork without breaking.
- As the zucchini cooks, combine the coconut milk and spices in a small jar and shake to combine. Add to the zucchini and bacon, and cook for 3 or 4 minutes. Zucchini noodles are always better when they’re cooked in the sauce you’re serving them with =)
- Taste and adjust seasonings with sea salt and fresh cracked pepper. If you’re okay with dairy, I think a little sprinkle of parmesean would be great – but it’s not needed.
- Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday
- Beauty and Bedlam’s Tasty Tuesday Parade of Foods