Paleo Zucchini Alfredo…ish

alfredoish-zucchini-title

Much like the ground beef aversion I mentioned last week, I wasn’t a big fan of red sauces as a kid. When I was about 8, I discovered the fettucine alfredo at the DiCicco’s restaurants that my parents had been going to since college and I was hooked.

Let’s be honest: this isn’t like that alfredo.

There’s no cheese, there’s no cream, there’s no pasta.

But for me, there’s also no bloating, no pain and no nausea…so I consider it to be more than a fair trade.

Instead of all of the dairy, we have bacon and coconut milk. I don’t notice any coconut flavor in the final dish if you’re worried about that – I think the bacon takes care of that. And it does take a fair amount of zucchini to get enough ribbons to make this a side dish for the entire family, making it a perfect meal for summer when they show up mysteriously in front of your house. I love this with a little grilled or sauteed chicken for an easy and fairly quick to the table supper.

And a quick note: while I’m currently on a Whole30, this recipe isn’t compliant for that. It can be, though, with the right bacon choices.

Paleo-ish Zucchini Alfredo
4-5 zucchini, peeled into ribbons
3-4 slices bacon, diced
1/2 c. coconut milk, give or take
1 1/2 t. powdered garlic
1 t. basil
3/4 t. oregano
1/4 to 1/2 t. thyme
sea salt and fresh cracked pepper to taste

  • In a good sized frying pan, cook the diced bacon on medium until the fat has rendered and the bacon is crispy.
  • While the bacon is cooking, peel the zucchini into strips longwise using a vegetable peeler, leaving the seed core for the compost bin or garbage disposal and turning the zucchini as the ribbons become too wide.
  • Once the bacon is cooked, remove about half of the rendered fat, turn the burner just a little bit higher and add in the zucchini noodles. Cook, tossing often, for a few minutes – you don’t want the zucchini to get mushy, just cooked enough that you can swirl it around a fork without breaking.
  • As the zucchini cooks, combine the coconut milk and spices in a small jar and shake to combine. Add to the zucchini and bacon, and cook for 3 or 4 minutes. Zucchini noodles are always better when they’re cooked in the sauce you’re serving them with =)
  • Taste and adjust seasonings with sea salt and fresh cracked pepper.
  • Optional: If you’re okay with dairy, I think a little sprinkle of parmesean would be great – but it’s not needed.

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Note: this is a repost of a recipe from a year or so ago from my family blog. I’m still working on getting everything organized over here!

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