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Zucchini Carbonara Scrambled Eggs
Zucchini Carbonara Scrambled Eggs

When the abundant ingredient is zucchini….I’m happy.  It is one of my favorite summer vegetables for certain and one I turn to all year long.  In an effort to find more low-carb recipe options I came across this Zucchini Carbonara recipe on the site Whole Lifestyle Nutrition.  What a fantastic way to enjoy the rich flavors of carbonara without the added carbs from pasta.

Zucchini Carbonara Scrambled Eggs

Zucchini Carbonara & Scrambled Eggs {Breakfast for Dinner}

Whole Lifestyle Nutrition
Course Breakfast
Servings 2

Ingredients
  

  • 1 very large zucchini or 2 medium size About 2 cups julienned
  • 2 Tbl. half and half or cream
  • 1/4 cup peas
  • 1 garlic clove minced
  • 1/4 cup parmesan cheese
  • 6 slices of bacon cut up
  • bacon drippings use what’s left in the pan from frying up the bacon
  • salt and pepper to taste
  • 1 egg

Instructions
 

  • Julienne zucchini.
  • Blanch Zucchini in boiling salted water for 1 minute.
  • Take out of water and add it to an ice bath to stop the cooking process. Drain and set aside.
  • Fry up bacon. Remove bacon and leave the bacon grease in pan.
  • Saute the minced garlic in the bacon grease for about a minute.
  • Add zucchini and saute for a few minutes.
  • Add cream and parmesan cheese and stir gently.
  • Add peas and bacon and saute until hot, about a minute.
  • Crack in egg and scramble.
  • Add salt and pepper to taste.