Zucchini spaghetti with bacon and tomatoScreen stays on
Weigh · step 1 of 6
Servings
Weigh
Zucchini, raw
50 g
Put the bowl on the scale and press tare before each one.
Weigh
Mushrooms, white, raw
15 g
Weigh
Olive oil
10 g
Weigh
Tomatoes, canned
30 g
Weigh
Bacon, raw
12 g
Weigh
Whipping cream, 35%
38 g
Weigh
Onion, raw
16 g
Grams change with the number of servings; the carbs in each serving stay the same.
Soften the chopped onion in the oil, then add the chopped bacon and mushrooms and fry 2 to 3 minutes.
Add the tomatoes and about a quarter teaspoon of dried herbs and cook about 6 minutes.
Cut the zucchini into thin spaghetti strips (a spiralizer or a peeler).
Warm the cream with a little seasoning, stir in the zucchini and heat through for about 2 minutes.
Serve the sauce over the zucchini spaghetti.