Ingredients

  • 4 medium zucchini, julienned thinly (mandoline slicers are great for this)
  • generous pinch of salt
  • 6 slices of uncooked bacon
  • 1/2 cup green onions, sliced into 1-inch pieces
  • 2 cups broccoli florets
  • 2-3 T prepared basil pesto
  • Fresh Parmesan or Romano cheese, for garnish

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Place zucchini strips in a colander over a bowl or in the sink.
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Step 2

  • Sprinkle zucchini with salt and toss to combine.
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Step 3

  • Let the zucchini sit for 15 minutes while the salt extracts the moisture.
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  • Length: 15 minutes

Step 4

  • Drain excess water, squeezing zucchini, if necessary.
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Step 5

  • Meanwhile, cook bacon in a skillet over medium heat until crisp, turning frequently.
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Step 6

  • Remove bacon to a stack of paper towels to drain. Crumble bacon.
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Step 7

  • Remove all but 2 T of bacon drippings from the pan.
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Step 8

  • Return the pan to medium heat.
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Step 9

  • Add the green onions and broccoli, stirring frequently for about 3-5 minutes or until crisp-tender.
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  • Length: 5 minutes

Step 10

  • Add zucchini and 2 T of pesto, tossing to combine all ingredients. Taste and add more pesto, if needed. The mixture only needs to warm up, so 2-3 minutes of cooking ought to do it.
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  • Length: 3 minutes

Step 11

  • Serve with bacon crumbles and freshly grated Parmesan cheese.
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