Pesto Zucchini "Spaghetti

7 steps · 45 min total

1. 01

   Salt the Zucchini

   Place your zucchini strips in a colander set over a bowl or in the sink. Sprinkle them with a pinch of salt, then toss to make sure every strand is coated.

   Let the zucchini sit for 15 minutes; the salt will start drawing out moisture, preventing a watery dish later.

2. 02

   Drain Zucchini Moisture

   After 15 minutes, drain any excess water that has accumulated. If the zucchini still feels very wet, give it a gentle squeeze to release more liquid.
3. 03

   Cook the Bacon

   Meanwhile, cook the 6 slices of bacon in a skillet over medium heat, turning frequently, until they're crisp and golden brown. Transfer the cooked bacon to a stack of paper towels to drain off the fat, then crumble it once cool enough to handle.
4. 04

   Prepare Pan

   Pour out all but 2 tablespoons of the bacon drippings from the pan. Return the pan to medium heat.
5. 05

   Cook Green Onions and Broccoli

   Add the green onions and broccoli florets to the hot pan. Stir frequently and cook for about 3 to 5 minutes, until the broccoli is crisp-tender and bright green.
6. 06

   Toss with Zucchini and Pesto

   Add the drained zucchini and 2 tablespoons of basil pesto to the pan. Toss everything together to combine, making sure the zucchini and broccoli are evenly coated.

   You only need to warm the mixture through, so cook for just 2 to 3 minutes. Give it a taste and add a little more pesto if you like.

7. 07

   Serve

   Serve the zucchini spaghetti immediately, garnished with the crumbled bacon and a generous sprinkle of freshly grated Romano cheese.