The dreary weather has finally subsided in the Pacific Northwest and the sun has officially taken over. Bees are buzzing, birds are chirping, the roses in my garden are blooming, and I’m craving fresh veggies like nobody’s business. When the weather gets even a tad bit warm this time of year, my mind skips right over spring and jumps straight to summertime. Sixty degrees? Summer dresses and sandals, sunscreen and beaches, sprinklers and zucchini. Lucky for me summer squash can be found in grocery stores year round because I’m full bore into summertime mode! Vegetable noodles are a particular favorite of mine during warm weather, so I made summer squash zoodles for a light, refreshing treat this week!
My summertime mindset isn’t the only reason I was dying to make a zoodle dish. I was recently gifted a new spiralizer for my birthday! I had been using the Veggetti Pro, but had some safety concerns and was disappointed with its ability to tackle larger vegetables. Hubby hooked it up with The Inspiralizer and I’m happy to report that it is a major upgrade! They fixed everything wrong with the Veggetti Pro and I couldn’t be happier about the gift. Way to go, honey! I will definitely be putting The Inspiralizer to good use (I’ve already used it three times this week!). Between my insatiable vegetable cravings and the new spiralizer, you can expect to see an influx of vegetable noodle recipes in the near future!
The development of this recipe was super fun as it came together as a result of playing with my new kitchen gadget. Two different types of summer squash zoodles were used: zucchini and yellow squash, and I spiralized each with a different size blade. Caramelized and fresh red onion was used to create an interesting depth of flavor and a beautiful pop of color! The combination of red onion with yellow and green summer squash zoodles is quite striking; I was so excited to take pictures! To up the fat and protein content, I fell back on a keto favorite and used bacon for both the cooking oil and main ingredient. To garnish, I used a blend of three Italian cheeses: Parmesan, Pecorino and Asiago. If you are dairy free, following a Paleo or Whole30 diet, just omit the cheese garnish and you’re good to go!
Footnote: Approximately 4 hours after writing this blog post it started pouring down rain. Sorry Puget Sounders, I jinxed us. My bad!
|Ingredient||Total Carbs (g)||Fiber (g)||Sugar (g)||Net Carbs (g)||Protein (g)||Fat (g)||Calories|
|Bacon, 3 slices raw (84g)||1.2||0||0||1.2||10.5||33||351|
|Zucchini, 1/2 pound (225g)||6.975||2.25||5.625||4.725||2.7||0.675||38.25|
|Summer Squash, 1/2 pound (225g)||7.65||2.475||4.95||5.175||2.7||0.45||36|
|1/4 Red Onion (27g)||2.5||0.475||1.175||2.025||0.3||0.025||11|
|Apple Cider Vinegar, 1 tsp (5g)||0||0||0||0||0||0||1|
|Three Cheese Italian Blend, 1 tablespoon||0.25||0||0||0.25||2||2||27.5|
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