Zucchini Carbonara

Zucchini Carbonara-3

I can’t believe it is almost June! I just love summer! Nothing beats sitting outside under a blazing sun and clear blue sky with the sun beating down on your bare shoulders.

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Hot weather actually makes me want to eat healthy.  Being really full (on heavy foods), mid-afternoon, when it’s 80° outside is super uncomfortable to me.  Summer is the perfect time to eat light and experiment cooking with peak season fruits and vegetables.

Zucchini Carbonara

My all-time favorite pasta dish is Spaghetti Carbonara.  I never thought of making it over. But after my new kitchen tool turned out these long curly strands of zucchini the thought popped in my head and I got way too excited!

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I knew it wouldn’t be the same. But, the basic savory components would be there to kick up the fresh vegetable texture and flavor.

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You don’t have to buy a special tool for this dish.  I’ve seen other food bloggers use a simple cheese grater and get similar noodle results.

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Zucchini Carbonara

Ingredients

  • 4 medium zucchini trimmed and cut into long strands
  • 2 oz. ham julienned
  • ½ tsp. onion powder
  • 1 tsp. minced garlic
  • 1 egg
  • ¼ cup. shaved parmesan
  • ¼ cup. fat free milk
  • Kosher salt and black pepper to taste
  • ½ cup fresh or frozen peas (or edamame)

Instructions

  1. Over medium high heat, in a large frying pan, sauté the zucchini, ham, and edamame.
  2. In a large (dry) frying pan, over medium-high heat, sauté the zucchini, ham, and edamame for 3 to 5 minutes.
  3. Add a little salt and pepper.
  4. note: I didn't use any oil. The zucchini gave off enough moisture in the cooking process that I didn't have much trouble with it sticking.
  5. In a small mixing bowl whisk together the milk, egg, garlic, onion powder, half of the cheese and a little more salt and pepper.
  6. Remove the zucchini from the heat and add the egg mixture all at once.
  7. Stir the egg mixture (off the heat) for a couple of minutes.
  8. Turn the heat down to medium-low and return your pan to it.
  9. Stir everything over the medium-low heat until everything is coated and the sauce thickens a little (~3 to 5 minutes).
  10. Makes 1 to 2 servings.
  11. Plate and EAT!!!
  12. note: I purchased a device that will cut vegetables into long noodle-like strips. If you don't have one of these you could use a cheese grater or knife. It will taste the same (yummy!) no matter how you slice your zucchini.

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When Ben and I get on our pre-summer, winter pound shedding, health kicks I eat a large salad nearly every night for dinner.  This Zucchini Carbonara was a welcome, hearty, comforting alternative.

6 Comments

  1. Mom says:

    I will be making this when I get home-if I ever get home-haha.

    1. Dad may even try it! Thanks, can’t wait to see you again!

  2. pa sanneh says:

    look forward to using your recipes during summer

    1. Juliana Walters says:

      Thanks! Light summer fare is the best!

  3. CakePants says:

    Oh wow, what a great idea on how to incorporate more vegetables into a carbonara dish! This is so perfect for people needing to use up bumper crops of zucchini! Looks delicious 🙂

    1. Juliana Walters says:

      Thanks! I couldn’t agree more! Come August/September when zucchini is coming out of our ears this recipe might come in handy!

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