Who is the author of this? I was thinking it was Gregg. Is that right? Or maybe Henry or Rob. I'm pretty sure it was a male. Anyway, do you know the carb count? and about how many servings does this make?

Thanks for any assistance!~Heather

Zucchini Carbonara
3 large zucchini
8 strips of bacon, cut into 1/2 inch pieces
2 Tbls olive oil
2 cloves of garlic, minced
1/2 cup onion, diced
1 cup parmesean cheese
1 cup heavy cream

Peel the zucchini, discarding the outer peel. Then, using a vegetable peeler, peel the zucchini in long strips. I find that if I make 3-4 strips from the same area and then rotate slightly and make another 3-4 strips, it works the best. Continue peeling and rotating until you reach the seeds. Bring a large pot of water to a boil and drop the zucchini strips into to water. Let stand for 1 minute and drain under cold water in a colander to stop the cooking process. Press/ squeeze excess water from the zucchini and refrigerate until ready to use.
In a large skillet, add the olive oil and bacon and cook over medium heat until the bacon is done, but not crisp. Add garlic and onion and sautee until the vegetables are tender. Add the cream and stir. Add the parmesean cheese and stir. (Make sure you put the cream in first before adding the cheese.) Cook over medium/low heat and add water until you get the consistency you want. Then add the zucchini strips, heat, and serve.

__________________
Heather
182-2/27/08

I think it is Marcie...?

Zucchini barely has any net carbs because it is mostly water and fiber. The most "carby" thing there is the onion. I'd say that would serve about 4 people, just guessing

http://www.lowcarbeating.com/article...s%20and%20Tips

That's the link to Marcie's original article. Hope it helps

thanks, Sharron!!

__________________
Heather
182-2/27/08

Actually Heather, I am the "author" of the recipe you inquired about. My recipe is a variation on another l/c recipe that I found when I was first starting this WOE. I do not know the original creator of the recipe that I tinkered with. That person may or may not have tinkered with Marcie's to produce the recipe I then tinkered with. However, my recipe was not based directly on Marcie's. In any event, it is a recipe that I really enjoy and continue to use.

__________________
Henry

Heather, I have the carb count info on my office computer and will check it on Monday. As for the number of servings, as with all things, it all depends on how much constitutes a "serving" for you. It is a very rich dish and when served as a side dish like a pasta substitute with any plain meat, I usually count on at least 5-6 adequate sized servings, depending of course on the size of the "large" zucchini you are dealing with and the amount of strips you got before you hit the seeds at the center.

__________________
Henry

LOL, sorry, things do "go around" don't they? I happen to know Marcie was the original zucchini noodle girl -- totally her idea, and the recipes seemed so similar, just figured it was her's.

No hard feelings?

Heather, here is the information from the recipe I calculated when I first made it and was learning how to calculate carbs. However, now I think the listed carb count is actually a little high because I used the count for the whole zucchini while you are not using the whole zucchini in the recipe. The next time I make it, I will weigh the strips of zucchini and recalculate the carb count.

"This recipe has approximately 32 to 38 net carbs, depending on the size of the zucchini. It will serve 4-8, depending on the size of serving with a net carb count of 8-9 for 4 servings or 4-5 for 8 servings."

__________________
Henry

Thanks to both of you! I had this last night, and was very impressed with the zucchini "noodles". I used jar sauce (because that is what dh was having) and added some spinach, but I counted those 6, so the whole thing was about 15. Kind of high, but the rest of the day was very low.

__________________
Heather
182-2/27/08

Wow, I can't believe it's been 5 YEARS since I did that article!

Amazing how time flies.

If you like asparagus, that's another way to do veggie noodles. Just peel them with a veggie peeler. Asparagus has alot of flavor though so you really have to like it to do a "pasta" that way.

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001