Bacon-Basil Zucchini “Pasta”

The Paleo Mom is a scientist turned stay-at-home mom who is taking on the monumental task of improving her family’s nutrition and health. She is attempting to ease her skeptic husband and two young spirited daughters into a paleolithic lifestyle, one small change and one good recipe at a time.

I miss pasta….a lot.   This is definitely on the try it list!  df

Wednesday, April 4, 2012

Recipe: Bacon-Basil Zucchini “Pasta”

I bought myself a relatively inexpensive Mandoline Slicer and I love it!  It makes so many jobs in the kitchen so much faster.  There are some jobs that would take so long with a knife that I just never even bother.  Making paleo “noodles” out of vegetables is one such job.  If you’re looking for a mandolin, make sure you get one that can do a fine julienne.  A ton of different vegetables can be julienned into long strips and steamed, braised or sautéed as mock noodles.  And my kids LOVE them (there’s something so satisfying about a long skinny slurpy noodle, especially if it is a carrot noodle, a turnip noodles, or a broccoli stem noodle).  This recipe features zucchini as a mock noodle, which has such a lovely flavor for Italian-inspired dishes.  This recipe makes enough for 3-4 hearty side dish portions.  Alternately, you could add some grilled steak, prawns or chicken and turn this into a main dish for two.  If you don’t have an oversized frying pan (which is another kitchen must-have!), you could try using a Wok.


4 large zucchini (about 2 pounds)
2 tsp Salt (to salt the zucchini)
1/3 cup bacon grease (crispy bits make it even better)
¼ cup chopped fresh basil
2 large garlic cloves, crushed
½ cup chopped Walnuts (optional)
1.    Finely julienne zucchini lengthwise to create long strips of zucchini.  Toss with salt in a colander and let sit in the sink for 1 hour.
2.    Rinse the zucchini very, very thoroughly (have a taste to make sure it’s not salty at all).  Drain on a tea towel or paper towels to get rid of as much moisture as possible.
3.    Heat bacon grease in an oversized frying pan over medium-high heat.  Add garlic and zucchini and sauté, stirring frequently until zucchini is  cooked “al dente”, about 4-5 minutes (should be a very hot pan).
4.    Toss in basil and walnuts (if using) and cook another 2 minutes, stirring a couple of times.
5.    Serve!

About Debbie Forbes, LMT, CPT

Debbie has been a Licensed Massage Therapist (FL LMT MA16310) for over 18 years. Originally from the Chicago area, she moved to St. Pete in 1986. Her specialties are deep tissue, Lomi Lomi, Thai Yoga massage and Stress Therapy massage. She has traveled to Hawaii, the Bahamas, Mexico and various other places to study bodywork and allied modalities. She takes from her many years of experience and multitudes of classes to structure a massage based on your needs. Debbie is also a Certified Personal Trainer and Yoga Teacher. She believes that Integrative Systems, such as, Yoga, Massage and Personal Movement have been developed to guide us in this journey. An avid cyclist, Debbie travels around the country doing century and double century rides. She is a reluctant triathlete, cross fitter, occasional doughnut eater and is a USA Triathlon Official in her spare time.

Posted on April 20, 2012, in Nutrition, Paleo Recipes, Recipes. Bookmark the permalink. Leave a comment.

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