Pesto Zucchini Noodles

Ingredients

• •4 medium zucchini
• •1 pinch salt
• •6 slices bacon
• •½ cup green onions
• •2 cups broccoli florets
• •2 tbsp basil pesto
• •romano cheese

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Method

From foodista.com — read the original

1. 1Place zucchini strips in a colander over a bowl or in the sink.
2. 2Sprinkle zucchini with salt and toss to combine.
3. 3Let the zucchini sit for 15 minutes while the salt extracts the moisture.
4. 4Drain excess water, squeezing zucchini, if necessary.
5. 5Meanwhile, cook bacon in a skillet over medium heat until crisp, turning frequently.
6. 6Remove bacon to a stack of paper towels to drain. Crumble bacon.
7. 7Remove all but 2 tablespoons of bacon drippings from the pan.
8. 8Return the pan to medium heat.
9. 9Add the green onions and broccoli, stirring frequently for about 3-5 minutes or until crisp-tender.
10. 10Add zucchini and 2 tablespoons of pesto, tossing to combine all ingredients. Taste and add more pesto, if needed. The mixture only needs to warm up, so 2-3 minutes of cooking ought to do it.
11. 11Serve with bacon crumbles and freshly grated Parmesan cheese.