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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 {Breakfast for Dinner}
Recipe type: Breakfast
Serves: 2
  • 1 very large zucchini or 2 medium size (About 2 cups) julienned
  • 2 Tbl. half and half, or cream
  • ¼ cup peas
  • 1 garlic clove minced
  • ¼ 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
  1. Julienne zucchini.
  2. Blanch Zucchini in boiling salted water for 1 minute.
  3. Take out of water and add it to an ice bath to stop the cooking process. Drain and set aside.
  4. Fry up bacon. Remove bacon and leave the bacon grease in pan.
  5. Saute the minced garlic in the bacon grease for about a minute.
  6. Add zucchini and saute for a few minutes.
  7. Add cream and parmesan cheese and stir gently.
  8. Add peas and bacon and saute until hot, about a minute.
  9. Crack in egg and scramble.
  10. Add salt and pepper to taste.


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