Zoodle Fettucini

Prep: 5 min / Cook: 2 min / Total: 30 min / Servings: 4

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
4 each (472g)  small green zucchini and/or summer squash, cut into zoodles761.485.8416.085.84010.24
1/4 cup (28.4g)  real bacon bits1006120000
1 tbsp (14g)  light flavored oil (like light olive oil, ghee or bacon fat)1001100000
salt and fresh cracked pepper, to taste0000000
Per Serving:694.62g4.46g4.02g1.46g0g2.56g *


  1. If you haven't already, cut your zoodles, using any method you would like (several methods are mentioned in the notes).
  2. Once your zoodles have been cut, season them with salt and pepper. Toss them around, so that they are evenly coated with the seasoning. Set them aside for about 20 minutes, while you focus on other things. The salt will pull some of the moisture out of the zoodles and will also macerate them. They will become soft and pliable, all on their own, without any cooking, at all.
  3. Heat up a large non-stick sauté pan, over medium-high heat.
  4. I personally don't use oil for this. I have a big favorite non-stick pan I use, but you can add something like a light olive oil, bacon fat or ghee. I almost always having bacon bits lying around. I'll throw those into the pan, where some of the bacon fat will render out.
  5. Once I see the bits starting to "fry", I will evenly spread my zoodles around the bottom of the pan. Toss them in a the pan to mix the bacon and bacon fat into them, then spread them flat on the bottom of the pan. Let them "sear" for about 30 seconds to a minute.
  6. Toss them one more time, spread them out, let them sear for about 30 seconds longer, then ... serve!