Sun Dried Tomato Bacon Zucchini Noodles
These Sun Dried Tomato Bacon Zucchini Noodles combine with olives and capers to make a tasty Mediterranean style Zucchini meal. You can easily swap bacon for other type of meat like chicken or sausage in this recipe. You can also skip bacon and top it with a fried egg to make this a vegetarian meal. Make this a nightshade free meal or to suit the AIP protocol by skipping the tomatoes and adding diced avocado, though the flavor of the whole meal will be different. You can also easily adjust ingredient quantities based on your preference. Add more of what you like and reduce or take out ingredients you prefer less of.
Sun Dried Tomato Bacon Zucchini Noodles Recipe
2 servings zucchini noodles, about 6 to 8 diced sun dried tomatoes, 2 to 3 tablespoons capers, quarter to half a cup diced mixed olives, 4 or more rashers bacon, 2 tablespoons olive oil, salt, 1 teaspoon Italian herb mix or other herbs of choice.
First cook the bacon by frying until crispy or baking in the oven until it gets crispy. This should take about 15 minutes baked laid out on a baking paper if you want it golden brown.
While the bacon is cooking chop and dice the tomatoes and olives
Saute the zucchini noodles at medium in a pan with about a tablespoon of olive oil for about 3 minutes until they start to release water.
Drain the zucchini noodles and get rid of all the liquid. You can use a sieve or any utensil that will allow you to drain easily
Add olive oil and toss in the herbs as well as the tomatoes, capers, olive oil and then the bacon. Toss well together and serve your quick and easy meal.
Enjoy the quick easy Sun Dried Tomato Bacon Zucchini Noodles