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
Instructions:
- 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.
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