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Ingredients
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1
zucchini
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3/4 cup
leeks, rinsed and sliced
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4
bacon slices, crumbled
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1/4 cup
heavy cream
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1/2 tablespoon
lemon zest
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1 pinch
garlic powder
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2 pinches
salt and pepper
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4 tablespoons
unsalted butter
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parmesan
Directions
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In a large pan, heat 2 tbsp of butter over medium heat.
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Saute zucchini in the butter until lightly browned (3-4 minutes).
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Season with salt and pepper and place in the bottom of your serving bowl.
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In the same pan, add another tbsp of butter and heat over medium heat.
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Add the leeks and saute until browned (3-4 minutes).
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Season with salt and pepper and stir in the crumbled bacon.
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Top the zucchini with the bacon and leek mixture.
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In the same pan, heat 1 tbsp of butter over medium heat.
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Add the cream and lemon zest.
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Bring to a light boil and remove from heat.
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Pour the sauce over the zucchini noodles and leek/bacon mixture.
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Sprinkle grated parmesan on top.
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