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Low Carb Zucchini Carbonara

5 from 3 votes
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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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Net Carbs: 9
Calories: 604
Ingredients Equipment Method Nutrition Video Notes

Ingredients
 

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

Equipment

Step-by-Step Instructions
 

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

Nutrition

Calories: 604kcalCarbohydrates: 12gProtein: 32gFat: 48gSaturated Fat: 16gCholesterol: 270mgSodium: 1301mgFiber: 3gSugar: 5gNet Carbs: 9g

Video

Notes

9g net carbs per large serving (whole recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

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