Keto Zucchini Noodles With Bacon Vinaigrette Recipe — Eat This Not That
This keto zoodles recipe gives us major breakfast pasta vibes—thanks to creamy poached egg, peppery radishes, and zoodles cooked in bacon fat.
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Cooking tools:
- Grater
- Skillet
- Slotted spoon
- Whisk
- Chef's knife
- Cutting board
- Cup
- Measuring cup
- Measuring spoon
- Stove
- Plate
Ingredients
- 1 Tbsp white vinegar
- 2 eggs
- 2 slices applewood-smoked bacon
- coarsely chopped
- 2 Tbsp sherry vinegar or red wine vinegar
- 2 tsp Dijon-style mustard
- 1/4 tsp freshly ground black pepper
- 1 12-oz package zucchini noodles (or from 2 medium zucchinis)
- 2 green onions
- 2 radishes
- thinly sliced
- 1 cup torn assorted fresh tender herbs (such as basil
- tarragon
- dill
- Italian parsley
- and/or thyme)
- 2 Tbsp grated Parmesan cheese
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