Zucchini Noodles with Bacon

If I would have known how good this turned out to be, I would have exercised more restraint and waited to eat so I could take some pictures. If your low carb diet is making you miss a hot bowl of delicious pasta while you are curled up on the sofa, watching your favorite tv-show, then boy do I have good news for you! Is it that I've already forgotten what pasta tastes like that I'm loving this version so much? Or is it that I just simply love a delicious meal in which I don't have to say goodbye to taste to let in good nutrients? It's a simple recipe, as fast as any pasta but it's way healthier and it definitely fills you up. The combinations are endless and so is my love for the wonderful zucchini!

 

Ingredients:

1 medium sized zucchini
Half an onion
Half a yellow bell pepper
100 ml tomato sauce
100 gr bacon cubes

Optional: some mozzarella for taste

Way to do it:

1. Peel your zucchini and chop off both ends. With a slicer, slice thin strips. Turn the zucchini around as you go for even strips. Cut the strips into thin 'spaghetti' strands. Stop slicing once you get to the middle of the zucchini where the seeds are and just use your knife to cut the center into small pieces. On this blog, we don't waste any zucchini!
2. I used a wok but you can use any kind of big frying pan. Don't add butter, you can fry the bacon in it's own fat.
3. Add the onion and bell pepper and fry until the bacon becomes crispy and the onions start coloring.
4. Add the cut up center of the zucchini and fry some more. This would be the perfect time for seasoning, but since the bacon already has such a strong taste, I didn't season mine.
5. Then add in the zucchini strips and fry some more before you add the tomato sauce. Let the entire thing cook until the water has evaporated and your sauce sticks to your 'noodles'.

Put in a bowl, top with some mozzarella,get comfortable on the couch and dig in!

And now, once you know how to do it, you can make this dish with scampi, fish, chicken, minced meat... Basically, anything you would plop on your noodles, you can plop on this wonderful zucchini alternative.

Enjoy
xx

Zucchinin With Minced Meat in the Oven

I fell in love with my oven ever since I started low carbing. It's amazing what you can do with him. I've baked cookies, pies, cakes and tons of main dishes that keep my hunger at bay. Now, it's time for a zucchini lasagna with minced meat, topped with some peppers and buffalo mozzarella. I know, a big moment because this is my first main dish I post here. It's just too good to not share it. It's an easy recipe, hardly no preparing so it's great for those days when you just wanna relax but still enjoy good and healthy food.

Ingredients:

170 g minced meat (I used a mix of beef and pork)
1 garlic clove
1 medium onion
120 ml of your favorite tomato sauce
1 green bell pepper
1 large zucchini
50 g buffalo milk mozzarella cheese
1 small chili pepper

Way to do it:

Preheat the oven to 200 degrees Celsius.

Peel the zucchini and with a sharp knife, slice in long, thin slices. Salt the slices to get rid of excess water. Also cut up your green bell pepper in small cubes.

In a pan, fry chopped onions, meat and the garlic. When they are done, add the tomato sauce and let it cook until all the flavors are mixed. Season as you like. I seasoned with a special mix for meat.

Pat the zucchini slices dry with a clean towel and take an oven dish.

Start assembling your lasagna. Place some sauce at the bottom and layer the zucchini over it. Over the zucchini comes the meat and the sauce and the green bell pepper cubes. Add another layer of zucchini and again top with sauce and bell peppers. Continue until your ingredients run out.

Top the entire dish with the chopped up chilli pepper for added flavor and place thin slices of mozzarella on the top.

Bake in the oven at 2000 degrees C for 25 minute Turn on the grill to turn the cheese brown for the last 5 minutes.

Enjoy
Xx