Cheesy Zucchini Noodles With Bacon Recipes

CHEESY ZUCCHINI NOODLES

Steps:

• Toss 1/2 cup cherry tomatoes with olive oil, salt and pepper. Roast on a preheated baking sheet at 425˚ F until softened, 10 minutes. Meanwhile, melt 2 teaspoons butter in a skillet over medium heat. Add 2 sliced scallions (light parts only) and 1 minced garlic clove; cook 1 minute. Add 2 teaspoons flour and stir 30 seconds. Add 2/3 cup milk, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and a pinch of cayenne and whisk until thickened, 2 minutes. Off the heat, whisk in 1/3 cup shredded cheddar; set the sauce aside. Sauté 1 pound zucchini noodles in olive oil over medium-high heat until softened, 2 to 3 minutes. Season with salt and pepper. Add to the cheese sauce and cook, tossing, until coated. Top with the roasted tomatoes, chopped cooked bacon and sliced scallion greens.

CHEESY ZUCCHINI RICE WITH BACON

Steps:

• Bring chicken broth to a boil and add rice; stir. Reduce heat to low and cover. Let cook for 20 minutes.
• Meanwhile heat a skillet to medium and add bacon and shallots. Cook until brown and crispy. Remove from skillet with a slotted spoon to a paper towel. Set aside.
• Once rice is cooked uncover and add butter, zucchini, and salt. Stir to combine. Add cheese and stir until the cheese melts completely. Top with the bacon or stir it in the rice.