It’s just that time of year. If you have a garden, or know someone who does, chances are you’ve got tomatoes. And you’ve got zucchini. In fact, we were told our first year of living in our sweet little town that it was dangerous to drive down the street here this time of year, lest someone toss a zucchini in your open window.
I had never made zucchini “noodles” before, and they couldn’t be easier. Thank you to A Sweet Pea Chef for the blueprint. I wouldn’t say they come close to approximating good ol’ pasta, but they made a nice bed for a sauté of bacon, tomatoes, mushrooms, and basil. The flavors complement each other so well, it will remind you why eating seasonally makes perfect sense.
Bacon and Tomatoes on Zucchini Noodles
1 Tbsp. salt
pepper, to taste
1-2 Tbsp. olive oil or butter
1 lb. bacon, diced
2 garlic cloves, minced
8 oz. white button mushrooms, sliced
1 pint cherry/grape tomatoes, halved
1/4 cup basil plus more for garnish, sliced thinly
Parmesan (optional), for garnish
1) For zucchini (borrowed from A Sweet Pea Chef): “Using a mandolin or vegetable peeler, carefully slice the zucchini lengthwise, starting at one end and ending on the other end. As you slice closer to the center of the zucchini, I recommend turning the zucchini over and starting again from the opposite side. You will probably leave about 1/4 of the zucchini, as the seeded area tends to fall apart when cooked anyway.” Couldn’t have said it better myself. Add the zucchini and cook for 1 minute, until tender but not mushy. Drain, place zucchini in a medium bowl, and toss with oil or butter and S&P. Set aside.
2) Meanwhile, add bacon to a large skillet. When fat begins to render, about 3 minutes, add garlic and mushrooms, cooking until mushrooms begin to release liquid, about 5 minutes. Add tomatoes and basil, stirring just until tomatoes begin to soften.
3) Plate about a cup of noodles and top with bacon/tomato mixture. Garnish with basil and Parmesan, if using.