Zucchini pasta is quickly becoming a family favorite, and you can’t go wrong by adding bacon and heavy cream! My kids gobble this up like candy. SERIOUSLY. It’s amazing. They actually prefer the zucchini pasta to regular pasta. I know this because the first time I made it, I was afraid they wouldn’t eat it over zucchini so I made both. They actually preferred the zucchini so now I just make it this way.
Yes, I know. My kids are weird. I’ve been told.
It’s quite easy to make. I have made a few alterations to the original recipe to suit our family’s tastes — namely, MORE BACON.
It’s perfect by itself for a light dinner or as a side dish for a heartier meal.
Bacon & Mushroom Cream Sauce over Zucchini Pasta
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 4 slices bacon, large diced
- 2 cloves garlic, minced
- 1/2 red onion, sliced
- 8 oz cremini mushrooms, sliced
- 1/2 cup heavy cream
- 3 or 4 zucchini
- 4 Tbsp butter, divided
- salt to taste
Instructions
- First, shred the zucchini into a large colander.
- Sprinkle with salt and allow it to sit in the sink and drain while you prepare the cream sauce.
- In a saute pan, brown the bacon over medium heat, then remove from the pan to a paper towel to cool.
- Place the red onion into the bacon grease, add a couple tablespoons of butter and saute over med-low heat till onions are tender and beginning to brown.
- Add the mushrooms and garlic and cook for 3-5 more minutes.
- Pour in the heavy cream, return the bacon to the pan, and stir until combined.
- Taste and add salt if necessary.
- In a separate saute pan or stock pot, melt 2 Tbsp butter over medium heat.
- Rinse the zucchini, drain, and then add it to the butter in the pot.
- Cook the zucchini, stirring occasionally, for about 5 minutes or until it is cooked through and soft.
- Plate the zucchini and top it with the mushroom sauce.
- ENJOY!
For more recipes, see my recipe index.
12 Responses
I’m making this tonight! It sounds delish. Thank you for the wonderful cooking ideas. It makes life easier 🙂
So I made this tonight and it was devoured! No left-overs AT ALL… 🙂 I didn’t have the time to shred the zucchini, so I just sliced it in thin rounds and cooked it lightly with a little EVOO until it was soft. I LOVE the idea of using zucchini instead of pasta or rice. Although, I might try this over quinoa and have the zucchini as a side dish. Thanks again 🙂
I’ve made this time and time again. I’ve even taught my son how to make this dish. It is a family favorite. I have recently added frozen organic peas to ours, which is so yummy!! Thanks again 🙂
This looks really good. I’ve pinned it for later :). I recently bought myself a new food processor and this would be the perfect opportunity to try out the shredding disk.
Just wanted you to know that I’ve been praying for you and your family as you come to mind.
Thank you so much. We really appreciate it.
Yum! I’m no Betty Crocker, but this is gettin’ made tonight!
update: made it, loved it, will make it again. Thank you so much for posting this.
YAY! so good, right??
We really loved this. Thanks!
your picture is so much prettier than mine. LOL
PUH-LEEZE!! Your photos are always gorgeous!!!!!! I love seeing what your most recent creations are. 🙂
I made this for tonight, tastes delicious! I did put it over sliced up brussels sprouts instead, very good that way, too.