Real Recipes From Real Home Cooks ®

zucchini “pasta” skillet

(1 rating)
Recipe by
Lauren Conforti
HARRIMAN, TN

This is a colorful, vegetarian dish that is Keto Diet friendly & loaded with flavor!

(1 rating)
yield 4 -6
prep time 45 Min
cook time 15 Min
method Stove Top

Ingredients For zucchini “pasta” skillet

  • 1 lg
    zucchini
  • 1 md
    onion, sliced
  • 1 bunch
    spinach, fresh
  • 1/3 c
    almonds, sliced
  • 1
    tomato, fresh, diced
  • 2 Tbsp
    bacon fat (omit, or sub olive oil, for vegetarian)
  • 2 Tbsp
    butter
  • 3-4 Tbsp
    olive oil
  • 4 clove
    garlic, rustic sliced
  • 1/2 Tbsp
    plus 1 tsp dried chipotle
  • 1 Tbsp
    parsley
  • 1/2
    red bell pepper, sliced
  • 1
    carrot, grated
  • 1/4 c
    grated pecorino or parmesan cheese
  • salt & pepper, to taste

How To Make zucchini “pasta” skillet

  • 1
    Run zucchini through a spiralizer to make Zoodles.
  • 2
    Add olive oil to hot pan. Throw in almonds, garlic, 1 tsp dried chipotle. Toast until garlic & almonds just turn golden. Remove from pan
  • 3
    Add bacon fat (if using) and butter to pan. Add onions and peppers. Sauté until translucent & tender.
  • 4
    Add tomatoes. Cook just until warmed through.
  • 5
    Add zucchini, spinach & carrot. Warm through.
  • 6
    Add remaining chipotle, s&p, parsley. Stir together. Put in a serving dish, top with the almonds & garlic and then the Pecorino/Parmesan.
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