Zucchini noodles in cheese sauce with bacon

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Your pasta will be incredibly healthy and delicious if you make it with vegetable noodles. To make it, you'll need zucchini and a spiralizer to cut them into noodles. Lightly fry the noodles in a pan to release excess water, and toss them with a cheese sauce made from flour-thickened milk, spices, and grated cheddar. The noodles are incredibly tender, creamy, and low-carb. Serve with crispy bacon bits, fresh herbs, and delicious baked tomatoes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g zucchini (about 3 medium fruits)
0.5 cups cherry tomatoes, halved
2 tbsp. l. olive oil
2 slices bacon, chopped
2 teaspoons butter
2 green onions, thinly sliced (white parts separated from green parts)
1 clove garlic, minced
2 teaspoons flour
2/3 cup milk
0.5 tsp Dijon mustard
A pinch of cayenne pepper
1/3 cup grated cheddar

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Recipes with similar ingredients: zucchini, zucchini, cherry tomatoes, bacon, butter, green onions, garlic, flour, milk, Dijon mustard, ground cayenne pepper, cheddar cheese

Cooking the dish according to the recipe:

Cut the zucchini into long noodles using a spiralizer (or use 450 g of store-bought zucchini noodles).
Place the baking sheet in the oven and preheat to 220°C. In a bowl, toss the tomatoes with 1 tablespoon of olive oil and season with salt and pepper. Place them on the hot baking sheet and bake until slightly softened and golden brown around the edges, 7-10 minutes.

Meanwhile, cook the bacon in a nonstick skillet over medium heat until crisp, about 7 minutes. Transfer to a paper towel-lined plate and wipe the skillet clean. Melt the butter in the skillet and add the white part of the green onion and garlic; cook until softened, about 1 minute. Add the flour and stir for about 30 seconds. Stir in the milk, mustard, cayenne pepper, and 1/2 teaspoon salt. Cook, stirring, until slightly thickened, about 2 minutes. Remove from the heat and stir in the cheese until smooth.
In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the zucchini noodles and season with salt and pepper. Cook, stirring, until the zucchini is tender, 2 to 3 minutes. Using tongs, transfer the zucchini to the cheese sauce, reserving any excess liquid in the skillet. Cook over medium heat, gently tossing to coat the noodles; season with salt and pepper. Top with roasted tomatoes, bacon, and green onions.

Categories:

recipe / Main courses / Vegetables and mushrooms / Eggs and dairy products / Food Network - recipes

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