Summer Squash Zoodles with Bacon [Recipe]

Summer squash noodles are an excellent low carb pasta replacement!
Course Main Course, One pot meal
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 90kcal
Author Tasha Metcalf


  • 1/2 pound zucchini
  • 1/2 pound yellow squash
  • 1 tsp salt
  • 3 slices bacon uncooked
  • 1/4 red onion thinly sliced
  • 1 tsp apple cider vinegar
  • 1 tablespoon Italian 3-cheese blend grated


  • Spiralize or shred zucchini into noodle-like strands.
  • Spread zucchini over paper towels, lightly salt and let sit for 10-15 minutes.
  • Cook bacon in a large frying pan until done to your liking. Remove meat from pan and set aside to drain on paper towel.
  • Caramelize half of the prepared red onion in the remaining bacon grease.
  • Blot the excess moisture from the zucchini and yellow squash.
  • Add the zucchini, yellow squash, remaining red onion, and apple cider vinegar to the pan and saute for 3-5 minutes.
  • Garnish with Italian 3-cheese blend (optional) and serve.


Calories: 90kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 696mg | Potassium: 339mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 20.3mg | Calcium: 18mg | Iron: 0.5mg