This is a zoodles recipe- zucchini noodles, that is. We make our zoodles using a veggie spiralizer. The spiralizer is simple to use and even easier to clean.
Here's a video on how to use a spiralizer:
If you don't have a spiralizer you can also julienne the zucchini using a mandolin slicer. A note about the bacon, we also use nitrate free bacon, it has better flavor and is healthier, it does cost about $1 more per pound though.
1 cup cherry tomatoes
olive oil to drizzle
3-4 strips of bacon
1 tsp minced garlic
1 pinch red pepper flakes
8 oz Fresh Spinach
2-3 Medium Zucchini, spiralized
Preheat the oven to 400 degrees.
Half the tomatoes into a small bowl, drizzling lightly with olive (or coconut oil) and then season with salt and pepper. Toss to coat, then place them on a cookie sheet.
Bake in the oven for 20 minutes. While the tomatoes are roasting heat a skillet over medium heat and cook the bacon slices until crispy, break them into pieces, set aside. At this point you can drain off any excess grease, if you'd like, the type of bacon we use doesn't create more than a tablespoon or so and I prefer to leave it in.
Add in the garlic, saute for 1 minute, add in the red pepper flakes and fresh spinach. Cook just until the spinach starts to wilt.
Add the roasted tomatoes and bacon. Stir frequently allowing the flavors to mingle for about 2 minutes.