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3 zucchini -- long and narrow
1 tablespoon olive oil -- good quality
2 cloves garlic -- minced
3 slices bacon (sliced into small pieces or use
1/2 cup heavy cream
1 cup grated parmesan cheese
flat leaf parsely and parmesean curls to
How To Prepare:
Warm a medium non-stick skillet over medium-high heat.
Add olive oil and bacon pieces. Stir until cooked through and browned - but
Add garlic and lower heat to medium low. Stir garlic until softened and
cooked but not brown.
Add cream and cook to reduce slightly.
Add cheese, stir thoroughly and remove from heat.
Wash zucchini and with a good vegetable peeler, peel as you would a carrot,
lengthwise into paper thin strips. Discard any pieces that are
predominately skin. Drop zucchini into a pan of boiling water and blanche
for one minute and drain thoroughly in a colander (I let it sit for a minute
or two to really dry out).
Return skillet to medium high heat and bring sauce just up to the boil. Add
the zucchini and stir gently to heat through. Garnish with pamesean
shavings and chopped flat leaf parsely
This is also excellent with chicken added, or to accompany grilled chicken.
Serves 2 for a main course, 4 as a side dish.
Number of Servings:
Carbs per serving - include all nutritional information if known: