Zucchini noodles with a delicious bacon alternative. —Inspiralized
For the coconut bacon
unsweetened coconut flakes (not shredded)
reduced sodium tamari or soy sauce
salt, to taste
For the pasta
extra virgin olive oil
large garlic clove, minced
red pepper flakes
medium zucchinis, Blade D, noodles trimmed
freshly cracked black pepper, from a grinder
grated Pecorino Romano cheese
grated Parmigiano Reggiano cheese + more to garnish
In This Recipe
Preheat the oven to 350 degrees. Line a baking tray with parchment paper and set aside.
In a small bowl, whisk together the ingredients for the bacon, except for the coconut. Then, add in the coconut and toss together gently to mix well until all the coconut flakes are covered in the bacon dressing.
Spread the flakes out into an even layer on the prepared baking tray and season with salt. Bake for 10-12 minutes, flipping halfway, until flakes are mostly dry and turning golden on the edges. Keep in mind that the flakes will crisp as they cool, so don’t worry if your flakes aren’t crispy after 10-12 minutes.
Remove the “bacon” from the oven and set aside to cool.
While the bacon cools, place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes and cook for 30 seconds. Then, add in the zucchini noodles and toss to cook, for about 2-3 minutes.
Season the zucchini with a generous amount of freshly cracked pepper and add in the cheeses. Remove from heat, toss to combine thoroughly and then plate into two bowls. Top each bowl with a few more cranks of black pepper and 1 tablespoon of coconut bacon onto each plate. Garnish with additional Parmigiano Reggiano cheese, if desired.