Zucchini noodles are a low carb way to still enjoy your pasta. These “zoodles” are easy to prepare and take on the flavor of any ingredients you choose to add. With asparagus, bacon, garlic, parmesan cheese and fresh oregano, this tasty meal comes together in 20 minutes. Once you try this version, start experimenting with all the flavors you’ve enjoyed with other pasta dishes.

Bacon Asparagus Zoodles
Low Carb Zucchini Noodles Single Serving


1 med Zucchini
1/4 med Onion, sliced
1 clove Garlic (optional), peeled, crushed and minced
1/2 tbl Butter
1 tsp Olive Oil
2 strips Bacon
5-6 Asparagus Stalks
5-6 Fresh Oregano Leaves
1/4 cu Fresh Grated Parmesan Cheese
Salt & Pepper, to taste


Cook bacon until just crispy, don’t over cook. Drain and then cut into thin strips. Set aside. Trim the ends of the zucchini and place it in a spiralizer and make long thin noodles. Cut the noodles crosswise a few times so they aren’t too long. Set aside. Trim the ends of the asparagus and then slice them into 1” pieces. Set aside.

Place a medium to large saucepan over medium high heat. Add the butter and olive oil. When butter is melted add onions and sauté for 2 minutes. Add garlic, if you’re using it, and sauté for another minute. Add asparagus and sauté for about 2 minutes. Add zucchini noodles and sauté for about 1 minute. Add bacon and oregano and sauté and toss mixture until zucchini noodles are just tender. Don’t overcook the noodles (they will continue to soften on your plate). Season with salt and pepper and sprinkle a tablespoon of parmesan over the mixture. Toss again and then transfer to a serving bowl. Sprinkle additional parmesan to your liking over the top and enjoy.