Pesto zucchini spaghetti

Name: Pesto zucchini spaghetti
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium courgettes; 1 pinch salt; 6 slice bacon; 50 g green onions; 182 g broccoli florets; 2 Tbsps pesto; 4 servings pecorino

Pesto Zucchini 'Spaghetti' is a gluten-free and primal main course that covers 22% of your daily requirements of vitamins and minerals.

Ingredients

courgettes

4 medium

salt

1 pinch

bacon

6 slice

green onions

50 g

broccoli florets

182 g

pesto

2 Tbsps

pecorino

4 servings

Method

Place zucchini strips in a colander over a bowl or in the sink.
Sprinkle zucchini with salt and toss to combine.
Let the zucchini sit for 15 minutes while the salt extracts the moisture.
Drain excess water, squeezing zucchini, if necessary.
Meanwhile, cook bacon in a skillet over medium heat until crisp, turning frequently.
Remove bacon to a stack of paper towels to drain. Crumble bacon.
Remove all but 2 T of bacon drippings from the pan.
Return the pan to medium heat.
Add the green onions and broccoli, stirring frequently for about 3-5 minutes or until crisp-tender.
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.
Serve with bacon crumbles and freshly grated Parmesan cheese.