Creamy Bacon and Avocado Zucchini Noodles
  • 4 zucchinis
  • 3 strips of bacon
  • 1 avocado
  • 3 garlic cloves, crushed or smashed
  • ¼ cup coconut milk
  • juice from ¼ lemon
  • 2 teaspoons avocado oil
  • ¼ cup fresh basil, minced
  • salt and pepper, to taste
  • 1-2 tablespoons avocado oil, for cooking
  1. Preheat oven to 450.
  2. Spiralize the zucchinis using a spiralizer and place noodles into a colander.
  3. Gently sprinkle salt over the noodles and allow them to sit while you make the rest of the dish. This will drain the zucchini of a lot of it's liquid.
  4. While the zucchini noodles are draining, place 3 strips of bacon into the oven on a parchment lined baking sheet and cook for 15-20 minutes.
  5. In a bowl combine the avocado, smashed garlic cloves, coconut milk, lemon juice, 2 teaspoons of avocado oil and basil. Mix well and add salt and pepper, to taste.
  6. Use a fork to ensure the sauce is smooth. It doesn't have to be perfect, but all the ingredients should be fully combined.
  7. On medium high, heat 1-2 tablespoons of avocado oil in a pan in preparation for cooking the noodles.
  8. Remove the zucchini noodles from the colander and place into the heated pan.
  9. Cook for only 2-3 minutes until gently softened.
  10. Add the sauce into the pan and cook for another 1-2 minutes.
  11. The noodles should be slightly softer but should still have a bit of a crunch. Be careful not to overcook them!
  12. Remove zucchini noodles with sauce from the pan and divide into 2-3 bowls.
  13. Remove bacon from oven and allow to cool for 1-2 minutes.
  14. With your hands, gently crumble bacon on top of your noodles and enjoy!
Recipe by Anya's Eats at