Cheesy Zucchini Noodles with Bacon

• 分量: 4 servings
• 総時間: 30 minutes

材料

1 pound zucchini (about 3 medium)

1/2 cup cherry tomatoes, halved

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 slices bacon, chopped or bacon bits

2 teaspoons unsalted butter

2 scallions, thinly sliced (white and green parts separated)

1 clove garlic, minced

2 teaspoons all-purpose flour

2/3 cup milk

1/2 teaspoon mustard

1/3 cup shredded Cheddar cheese

手順

Cut the zucchini into long noodles using a spiralizer (or use 1 pound store-bought zucchini noodles). Set aside.

Put a rimmed baking sheet in the oven and preheat to 425 degrees F. Toss the tomatoes with 1 tablespoon olive oil in a small bowl and season with salt and black pepper. Spread on the hot baking sheet and bake until the tomatoes are slightly softened and just browned around the edges, 7 to 10 minutes.

Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, about 7 minutes. Remove to a paper towel lined plate and wipe out the skillet. Melt the butter in the skillet and add the scallion whites and garlic; cook until softened, about 1 minute. Add the flour and stir to combine, about 30 seconds. Whisk in the milk, mustard, cayenne and 1/2 teaspoon salt. Cook, whisking, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheese until smooth.

Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and black pepper. Cook, stirring, until the zucchini is just softened, 2 to 3 minutes. Using tongs, transfer the zucchini to the cheese sauce, leaving any extra liquid in the skillet. Cook over medium heat, gently tossing until coated; season with salt and black pepper. Top with the roasted tomatoes, bacon and scallion greens.

栄養

• カロリー: 230
• 脂肪総量: 19g
• 飽和脂肪: 7g
• コレステロール: 28mg
• ナトリウム: 510mg
• 炭水化物総量: 9g
• 食物繊維: 2g
• 糖質総量: 6g
• タンパク質: 7g