Pesto Zucchini Spaghetti

1. 1

   Place zucchini strips in a colander over a bowl or in the sink.

2. 2

   Sprinkle zucchini with salt and toss to combine.

3. 3

   Let the zucchini sit for 15 minutes while the salt extracts the moisture.

4. 4

   Drain excess water, squeezing zucchini, if necessary.

5. 5

   Meanwhile, cook bacon in a skillet over medium heat until crisp, turning frequently.

6. 6

   Remove bacon to a stack of paper towels to drain.

7. 7

   Crumble bacon.

8. 8

   Remove all but 2 Tablespoons of bacon drippings from the pan.

9. 9

   Return the pan (with the 2 Tablespoons of bacon drippings) to medium heat.

10. 10

    Add the green onions and broccoli, stirring frequently for about 3-5 minutes or until crisp-tender.

11. 11

    Add zucchini and 2 Tablespoons of pesto, tossing to combine all ingredients.

12. 12

    Taste and add more pesto, if needed.

13. 13

    The mixture only needs to warm up, so 2-3 minutes of cooking ought to do it.

14. 14

    Serve with bacon crumbles and freshly grated Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.