Paleo Zucchini Alfredo-ish

My veggie confession…I’m not a big zucchini eater. Any other kind of squash, I absolutely love.

But zucchini…

blech.

I think…maybe…it has to do with the over-cooked, somewhat soggy and mushy zucchini I tend to remember from my childhood.

Yep, that’s probably it.

Something I have loved from childhood is fettucine alfredo…but now, I know that the cream destroys my stomach and the gluten in the pasta does generally not nice things to the rest of me…so it’s not been an option for over a year now.

Generally, I’m okay with the things I can’t eat anymore and have embraced the ones I can.

But once in a while, there’s a craving I just have to figure out a way around.

Last week, something creamy…saucy…noodle-y was it. I put this together Friday night, and then served it again Saturday to guests who loved it as much as we did. I probably would have made it Sunday night again, but my family might have revolted at that point.

It’s a great side dish – and I’m always looking for new ways to cook veggies – but add a little grilled chicken, and it’s an easy dinner.

Oh…and a quick note on the coconut milk. I don’t notice any residual coconut flavor in the final dish at all – the bacon and spices knock it out completely.

Paleo-ish Zucchini Alfredo
4-5 zucchini, peeled into ribbons
3-4 slices bacon, diced
1/2 c. coconut milk, give or take
1 1/2 t. powdered garlic
1 t. basil
3/4 t. oregano
1/4 to 1/2 t. thyme
sea salt and fresh cracked pepper to taste

  • In a good sized frying pan, cook the diced bacon on medium until the fat has rendered and the bacon is crispy.
  • While the bacon is cooking, peel the zucchini into strips longwise using a vegetable peeler, leaving the seed core for the compost bin or garbage disposal and turning the zucchini as the ribbons become too wide.
  • Once the bacon is cooked, remove about half of the rendered fat, turn the burner just a little bit higher and add in the zucchini noodles. Cook, tossing often, for a few minutes – you don’t want the zucchini to get mushy, just cooked enough that you can swirl it around a fork without breaking.
  • As the zucchini cooks, combine the coconut milk and spices in a small jar and shake to combine. Add to the zucchini and bacon, and cook for 3 or 4 minutes. Zucchini noodles are always better when they’re cooked in the sauce you’re serving them with =)
  • Taste and adjust seasonings with sea salt and fresh cracked pepper. If you’re okay with dairy, I think a little sprinkle of parmesean would be great – but it’s not needed.

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10 thoughts on “Paleo Zucchini Alfredo-ish

  1. This sounds fun. I’ve done carrot parpadelle before as a “pasta” dish. It worked out great. I’d imagine its lovely with zucchini which I really enjoy. It’s good to know that I can knock out the coconut flavor with bacon. Great tip! I found you through Slightly Indulgent Tuesdays.
    I host Whole Food Wednesdays at beyondthepeel.net. I’d love it if you dropped by for a visit. This is exactly the types of recipes we’re looking for. Thanks and have a great rest of your week.

  2. Simply wonderful ….. thank you so much! I was looking up “paleo zucchini” in a google search as that was a main ingredient I had in the fridge that I wanted to use up. Your recipe was the first I noticed (about 3 from the top) and the only one I opened!
    I, unfortunately and unusually, didn’t have any bacon in my fridge or freezer. So I made it with chicken thighs! Super, super yummy! I can’t wait to try it with bacon.

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