Zucchini Carbonara

Yet another culinary adventure. I was a little worried that I’d be bored with this, but it turned out to be amazing. This will definitely be one of my go to quick meals! Planning on using my Spiralizer to make zucchini noodles next time for a more traditional take on this Paleo delight.

Zucchini Carbonara
4 Large Zucchini (sliced thin with a mandoline slicer)
4 Pieces Bacon
2 Eggs
1/4 C Almond Milk
Pepper to taste

Beat eggs with milk and season with pepper. Cook bacon in an iron skillet, remove, crumble, and add to egg mixture and set aside. Drain bacon drippings and add a splash of olive oil (just enough to cover the bottom of the skillet). Add zucchini and cook until slightly softened (5-7 minutes). Add egg mixture and mix with zucchini. Remove from heat before eggs get “scrambly.”

I tossed it with a little fresh thyme, but bet it would be awesome with a sprinkle of dried oregano or fresh parsley.

zucchini carbonara

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