Low Carb Zucchini Carbonara

This zucchini carbonara uses squash instead of traditional spaghetti to make it a super-tasty low carb entree. Gluten free and LCHF recipe with video tutorial!

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Spaghetti carbonara is not a dish that I have given up lightly since eating low carb. The comforting combination of bacon, eggs and pasta is just perfect. When I was making zoodles the other day it occurred to me that I could use them to make a low carb carbonara dish. And that’s just what I did!

A medium zucchini has 4 grams of net carbs (or 2.7g net carbs per cup when chopped), and of course once you make it into zoodles it is much better for you than higher carb alternatives. Zucchini is a great source of vitamins and minerals, including Vitamin A, Thiamin, Niacin, Phosphorus and Copper, plus Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese. So many health benefits to a zucchini – how can you refuse?!?!

Watch the video tutorial or scroll down for the full recipe and printable recipe card!

Prepare the zucchini noodles by using a julienne peeler, the julienne attachment on a mandoline, or a Spiralizer! Just make sure you don’t include the core, otherwise the final dish will be too watery.  Of course, you can also buy the “zoodles” ready-prepared from many grocery stores!

Fry some chopped bacon and onion in some olive oil until the onion has softened and the bacon is cooked but not crispy. Can’t you just smell that bacon?!!? Add the zucchini and continue to cook until they have softened. In a cup or bowl, beat an egg and add some black pepper. You could also add a little heavy cream here , but it is optional.

Pour it into the pan and quickly stir it around to disperse it. Keep stirring until the egg has cooked.

Add some grated Parmesan and you are ready to serve! And in case you are wondering – yes this IS a meal for one! But is easy to increase if you have others to cook for!

I just love the balance of flavors with this dish – almost as much as I love the original pasta version. Salty, creamy, savory, peppery – so much going on!

BTW you can also make this recipe with any summer squash!

Low Carb Zucchini Carbonara

Course: Lunch, Main Course

Cuisine: Italian

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 1

Calories: 752 kcal

Author: Georgina from StepAwayFromTheCarbs.com

This zucchini carbonara uses squash instead of traditional spaghetti to make it a super-tasty low carb entree. Gluten free and LCHF recipe with video tutorial!

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Ingredients

• 1 medium zucchini
• 1 tbs olive oil
• ¼ cup chopped onion
• 4 slices bacon chopped
• 1 egg
• black pepper
• ¼ cup grated Parmesan
• 1 tbs heavy cream optional

Instructions

1. Make the zucchini into "zoodles" by using a spiralizer, mandoline, or julienne peeler.

2. Saute the onion and bacon in olive oil until the onion has softened and the bacon is cooked but not crispy.
3. Add the zucchini noodles and continue to saute until they are cooked through.
4. In a small bowl, beat the egg, black pepper and cream (if using). Pour the mixture into the pan and toss to coat. Stir frequently until the egg is cooked.
5. Add the Parmesan cheese and serve.

Recipe Notes

9g net carbs per serving (whole recipe)

Nutrition Facts

Low Carb Zucchini Carbonara

Amount Per Serving

Calories 752 Calories from Fat 585

% Daily Value*

Fat 65g100%

Saturated Fat 22g138%

Cholesterol 259mg86%

Sodium 1068mg46%

Potassium 804mg23%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 6g7%

Protein 28g56%

Vitamin A 1045IU21%

Vitamin C 38mg46%

Calcium 352mg35%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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