Keto Spiralized Zucchini Noodles
Fresh zucchini spirals tossed with aromatic basil pesto, crispy bacon pieces, and juicy tomatoes create a satisfying low-carb alternative to traditional pasta. The zucchini noodles are quickly microwaved until tender, then combined with store-bought or homemade pesto for an herby base that complements the smoky bacon perfectly. Cherry tomatoes add bursts of sweetness and acidity that balance the rich flavors. This versatile dish works beautifully as a light lunch, dinner side, or even a hearty appetizer for summer gatherings.
Ingredients
- 1 large zucchini
- 4 slices bacon
- 2 tomatoes, chopped
- ⅓ cup pesto
Instructions
- 1
Slice zucchini using a spiralizer, mandoline, or julienne slicer and set aside
- 2
Chop bacon into bite-size pieces and cook fully, then remove from pan
- 3
Cook zucchini noodles in microwave safe bowl for 4-5 minutes until tender
- 4
Toss noodles with pesto, bacon and chopped tomatoes
Tips
Place cooked bacon on paper towels to absorb excess grease for better texture
Cook zucchini noodles in 1-minute intervals to prevent overcooking and mushiness
Use a spiralizer or mandoline for consistent noodle thickness and even cooking
Good to Know
Refrigerate for up to 2 days in airtight container
Spiralize zucchini up to 1 day ahead, store separately from other ingredients
Best served immediately while zucchini noodles are warm
Common Mistakes
Don't overcook zucchini noodles to avoid mushy texture
Pat bacon dry before cooking to prevent excessive splattering
Substitutions
FAQ
Can I use a vegetable peeler instead of a spiralizer?
Yes, use a vegetable peeler to create long ribbon-like strips, though they won't be as noodle-like as spiralized versions.
What if my zucchini noodles are too watery?
Pat them dry with paper towels before microwaving, and drain any excess liquid after cooking to prevent a soggy dish.
How long will this keep in the refrigerator?
Store covered for up to 2 days, though the zucchini may release more water over time and become softer.