| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 pound zucchini (about 3 medium)
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 slices bacon, chopped
- 2 teaspoons unsalted butter
- 2 scallions, thinly sliced (white and green parts separated)
- 1 clove garlic, minced
- 2 teaspoons all-purpose flour
- 2/3 cup milk
- 1/2 teaspoon Dijon mustard
- Pinch cayenne pepper
- 1/3 cup shredded Cheddar cheese
Instructions
- Cut the zucchini into long noodles using a spiralizer (or use 1 pound store-bought zucchini noodles). Set aside.
- Put a rimmed baking sheet in the oven and preheat to 425 degrees F. Toss the tomatoes with 1 tablespoon olive oil in a small bowl and season with salt and black pepper. Spread on the hot baking sheet and bake until the tomatoes are slightly softened and just browned around the edges, 7 to 10 minutes.
- Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, about 7 minutes. Remove to a paper towel¿lined plate and wipe out the skillet. Melt the butter in the skillet and add the scallion whites and garlic; cook until softened, about 1 minute. Add the flour and stir to combine, about 30 seconds. Whisk in the milk, mustard, cayenne and 1/2 teaspoon salt. Cook, whisking, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheese until smooth.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and black pepper. Cook, stirring, until the zucchini is just softened, 2 to 3 minutes. Using tongs, transfer the zucchini to the cheese sauce, leaving any extra liquid in the skillet. Cook over medium heat, gently tossing until coated; season with salt and black pepper. Top with the roasted tomatoes, bacon and scallion greens.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 230 |
| Total Fat | 19 g |
| Saturated Fat | 7 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 7 g |
| Cholesterol | 28 mg |
| Sodium | 510 mg |
Reviews
baking the zoodles first is an option!
Nice flavor and easy to prepare. Adjusted cooking instructions by using my one pan. first cooking bacon, then tomatoes and zucchini separately and last the sauce. Combining everything at the end.
So good! I added peas as well, and a touch more butter, will definitely make again.
This is my absolute favorite recipe to make with zucchini noodles. (I’ve also used spiralized summer squash.) I’ve made it many times, following it as written, and I’ve also done some modifications depending on what veggies and protein I have, including throwing in frozen peas, fresh herbs like basil, or a diced fresh garden tomato if I don’t have time to roast anything or just don’t want to turn on the oven.
Loved it! Just wish the sauce was a little thicker, next time I will be adding a bit more cheese.
This was my 1st time making this dish. Turned out great. I agree, next time I will add zoodles last couple minutes to sauce. I added a pinch of crushed red pepper flakes. Great recipe.
I have made this a couple of tunes with different cheeses. Really good versatile recipe. Use Parmesan to get more of an Alfredo taste. Wonderful!
I’ve made this recipe a few times, SUPER delicious! And a easy weeknight meal!
We really enjoyed this recipe. It was my first time cooking with zucchini noodles. I would omit cooking the zoodles separately, because they become mushy with even a small amount of cooking. Next time I will just add them raw to the warm sauce.
Delicious!