Zucchini Carbonara & Scrambled Eggs {Breakfast for Dinner}
When the abundant ingredient is zucchini….I’m happy. It is one of my favorite summer vegetables for certain and one I turn to all year long. In an effort to find more low-carb recipe options I came across this Zucchini Carbonara recipe on the site Whole Lifestyle Nutrition. What a fantastic way to enjoy the rich flavors of carbonara without the added carbs from pasta.
Zucchini Carbonara & Scrambled Eggs {Breakfast for Dinner}
Ingredients
- 1 very large zucchini or 2 medium size About 2 cups julienned
- 2 Tbl. half and half or cream
- 1/4 cup peas
- 1 garlic clove minced
- 1/4 cup parmesan cheese
- 6 slices of bacon cut up
- bacon drippings use what’s left in the pan from frying up the bacon
- salt and pepper to taste
- 1 egg
Instructions
- Julienne zucchini.
- Blanch Zucchini in boiling salted water for 1 minute.
- Take out of water and add it to an ice bath to stop the cooking process. Drain and set aside.
- Fry up bacon. Remove bacon and leave the bacon grease in pan.
- Saute the minced garlic in the bacon grease for about a minute.
- Add zucchini and saute for a few minutes.
- Add cream and parmesan cheese and stir gently.
- Add peas and bacon and saute until hot, about a minute.
- Crack in egg and scramble.
- Add salt and pepper to taste.
3 Comments
Jenifer
Great recipe Libby. I’ve been looking for low-carb alternatives to traditional Italian recipes because I need to lose weight. This is great and I can’t wait to try it.
libby
Thank you Jenifer. Cauliflower has become our other go to low-carb ingredient. Have you tried cauliflower crust pizza? Oh my. Here’s an easy recipe http://www.lemonythyme.com/?p=2315. Thank you for coming by. Libby