Pesto zoodles with bacon

This recipe turns zucchini into a fun summer meal for a healthy pasta alternative!  Add fresh pesto and bacon for a simple, sumptuous and healthy dish that the entire family will love!

The pumpkin seeds provide a solid dose of glycine, zinc, phosphorus, manganese, magnesium, iron, copper and choline while the zucchini provides vitamin C, potassium, B6 and folate.  

Macros 

This recipe provides 320 calories, 21 g of protein, 21 g of fat and 11 g of net carbs.   

Micros  

The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  

Ingredients 

  • 100g zucchini, spiralized
  • 6 cherry tomatoes, cut in half
  • 1 small spring onion, chopped
  • 2 slices of bacon, chopped
  • Pesto (see below)

Pesto:

  • 1/4 cup pumpkin seeds, and some for garnish
  • 1/2 cup basil leaves, chopped
  • 1/2 clove garlic, crushed
  • 1 tablespoon nutritional yeast
  • 3 tablespoons of nut milk

Directions 

  • Place pesto ingredients in a small blender.  If you don’t have a blender you may need to make a larger batch of pesto.
  • Toss the zoodles in the pesto and put on a plate, top with tomatoes, spring onions and a few pumpkin seeds.  
  • Add sliced bacon and salt & pepper to taste.

Suitable for 

  • Blood sugar & diabetes
  • Blood sugar & fat loss
  • Nutrient-dense maintenance
  • Maximum nutrient density 
  • Bodybuilder 
  • Fatloss
  • Athlete & bulking 

Ranking 

The ranking of this recipe is shown below.  Click the links to see the highest-ranking recipes for each goal.

nutrient density95%
lean bulking/bodybuilder97%
fat loss90%
blood sugar & fat loss99%
blood sugar & diabetes 100%
athlete & bulking96%
ketogenic 61%
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