Bacon & Mushroom Courgetti
This one’s a keeper!
There is so much you can do with courgetti (also known as zucchini noodles)!
On the menu tonight was low carb courgetti with free-range crispy bacon, mushrooms, olives, spring onion, garlic and garnished with coriander and toasted pumpkin seeds.
- Courgettes (aka baby marrows or zucchini) – approx. 2/3 per person
- Your favourite toppings
For this meal I used:
- Free-range bacon
- Spring onion
- Toasted pumpkin seeds
- Olive Oil to pan-fry
- Himalayan salt
- S&P to season
Spiralize the courgettes and set aside.
Pan-fry the bacon until crispy. Set aside to cool. Once cooled cut into pieces.
Fry spring onion and garlic in oil / coconut oil / butter. Add mushrooms and fry until brown.
Add to the pan the courgetti, olives and bacon pieces and heat through.
Serve and garnish with toasted pumpkin seeds and coriander.
Season to taste.
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