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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | medium | zucchini | 2 | tablespoons | olive oil, extra virgin | 1 | cup, pieces or slices | Mushrooms | 4 | tablespoons | onion,red | 1 | tablespoon | garlic minced | 5 | medium slices (packed 20/lb) | Lean bacon, (4 oz.) cut into 1/2-inch wide strips | 2 | cups | Sauce, spaghetti, low sodium |
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Steps
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Sequence
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Step
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| | 1 | First, preheat oven to 375ºF. Then, line a baking sheet with tin foil and place bacon on top. Cook back in oven at 375º for 20-25 minutes, or until bacon reaches desired texture. Place bacon on a paper towel-lined plate and pat off excess grease. Chop into bite sized pieces. | | 2 | Next, prep veggies by chopping mushrooms and finely dicing red onion. | | 3 | Heat 1 tablespoon of EVOO in a sauce pan on medium/high heat. Sauté veggies for about 5-10 minutes, or until they cook down. Season with salt and pepper. Add in marinara sauce and let simmer on low. | | 4 | For the zoodles, begin by spiralizing 4 zucchinis. | | 5 | Then, in a separate sauce pan, heat 1 tablespoon of minced garlic in 1 tablespoon of EVOO. Add in zoodles and sauté for about 5-7 minutes or until they cook down. | | 6 | Transfer zoodles on to servings plates, top with sauce, and a sprinkle of bacon. |
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