Creamy Courgette Noodles with Crispy Bacon

“Mommy, I don’t want zucchini!” How many times have you heard that?

Zucchini noodles aka. zoodles are also known as courgette spaghetti aka. courgette.

Don’t know how to replace pasta?

Zoodles are a great way to slip in some veggies in our diet and pretend we’re eating carbs, especially when it comes to children who just want sweet, instant food.

Zoodles have few calories, little carbs, and no gluten; they are easy to use in many recipes to replace regular noodles and are quick to make.

Zoodles also got vitamin A and C, dietary fiber, antioxidants, and potassium.

Zucchinis are typically used as a garnish, but zoodles will make them the centerpiece of the meal.

First, we’ll deal with cleaning the zucchini. Wash thoroughly and trim the ends off. Skin can be left on or peeled off; it’s all down to your preference.

The next step is to carve the vegetable into noodle-shaped spirals.

Set your zucchini sideways and then pick up your spiralizer (a tool for hand-making noodles, which can be bought at the store).

Push the claw into the opposite end of the vegetable so it doesn’t move.

Turn the handle and lightly press so the zucchini is fed into the blades that will grate it.

Just keep going and the zucchini will be gone, leaving tons of zoodles in its wake.

After that, you can make them just like regular pasta.

Creamy Courgette Noodles with Crispy Bacon

Servings 6
Calories 330 kcal


  • 1 tbsp Lard
  • 1/2 lb Bacon chopped
  • 2 cloves Garlic minced
  • 1 Spring Onion finely chopped
  • Salt and Ground Black Pepper to taste
  • 1 1/2 cup Heavy Cream
  • 1/4 cup White Wine or Water
  • 1/2 cup Parmesan Cheese grated
  • 16 oz Zucchini Noodles
  • Parmesan Cheese to garnish


  • Heat a large frying skillet over medium-high heat.
  • Add bacon and cook for 2 minutes or until crispy.
  • Remove bacon from the skillet, and drain on a kitchen paper towel.
  • Heat lard in the same skillet and sauté green onion and garlic with a pinch of salt for about 2 to 3 minutes.
  • Add wine and cook until reduced by a quarter.
  • Next, add the cream and bring mixture to a boil.
  • Stir in grated Parmesan cheese; reduce heat to low and cook until sauce has thickened, about 2 to 3 minutes.
  • Add zucchini noodles and toss until completely coated in sauce; cook for 3 to 5 minutes.
  • Sprinkle with crispy bacon and grated cheese, and serve immediately.


Net Carbs: 6.26g


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