I’ve been experimenting with flexitarianism in an attempt to try out a Paleo diet, and eventually an Autoimmune Protocol (AIP) Paleo diet. So far, I’ve had success with chicken, and really crispy bacon. This recipe incorporates a new favorite of mine, zucchini noodles, and crispy bacon.
This recipe is adapted from an eMeals.com recipe.
It is fantastic. And the bacon was actually pretty tasty. The noodles were amazing and so much healthier than white flour noodles. Delicious. A definite winner and repeat.
Bacony Bolognese & Zucchini Noodles
1/2 pound bacon, chopped
4 carrots, minced
1 small red onion, finely chopped
2 cloves garlic, minced
1/2 cup red wine
28 ounces diced tomatoes
salt and pepper, to taste
1/2 cup unsweetened coconut milk
1 1/2 pounds small zucchini
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon chopped shallot
salt and pepper, to taste
Cook chopped bacon in a deep skillet medium heat until crisp; drain, reserving drippings in pan. Saute carrots, onion and garlic in hot drippings until tender. Stir occasionally. Add wine, tomatoes, salt and pepper. Bring to a simmer; cook 20 to 30 minutes, stirring occasionally. Add coconut milk; return to a simmer, and cook 10 minutes. Sprinkle with bacon.
Turn zucchini into noodles with a spiralizer or julienne peeler. Combine oil, lemon juice, shallot, salt and pepper in a large bowl; add zucchini, and toss to coat. Let stand at least 10 minutes before serving. I started out with the peeler when I wasn’t sure we would all love these zoodles and then I upgraded to the spiralizer once we were sure we all went crazy for them. It’s much easier and definitely worth the extra bucks if you’re going to make zoodles regularly.
Serve Zucchini “Pasta” with Bacon Bolognese.
We absolutely LOVED this recipe. A definite repeat. The kids were also HUGE fans. Delicious!
Love it? Pin it, please!
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