Wednesday, July 8, 2015

Pesto Zoodles with Corn, Goat Cheese and Bacon

Hi Friends! It's been awhile since I've shown my cooking chops around here. For the past few weeks I have been really into what I like to call zoodling (more properly known as spiralizing). 

This dish is a personal favorite (let's be real, I will probably say that about the next few zoodle dishes I share) because most of the ingredients can be prepared ahead of time - making this the perfect dish to throw together for guests, especially in the hot summer. I also really love corn, zucchini and bacon...and goat cheese. 

Because of all the different flavor profiles, this dish seems more indulgent then it actually is. Think tangy goat cheese and crispy, salty bacon and a sweet crunch of corn tied together with a smooth, bright, zesty pestoThe goat cheese and bacon are welcome, fun bites that you look forward to while eating this dish and only small amounts of both are needed to give this dish that savory splash of flavor. 
Ingredients - serves 2
3 cups zoodles (1 big zucchini)*
1/4-1/2 cup pesto*
1 cup corn (I like to grill mine!)*
4 slices cooked bacon
1/4 cup goat cheese, crumbled

Directions
1. Toss together the zoodles, pesto and corn. 
2. Divide onto 2 dishes. 
3. Evenly distribute the goat cheese onto both dishes. 
4. Crumble 2 slices of bacon onto each of the plates.

Notes/Comments
-The zucchini is raw, no cooking necessary! 
-I use store bought pesto, I usually always have a container on hand in my fridge. I like the kind you can buy in the refrigerated section - usually next to the tortellini. 
-For the Corn, I usually use leftover corn on the cob that I have grilled (medium heat, for about 10 minutes, rotating every few minutes). You can use canned or frozen as long as you heat it up. 
Do you have a favorite zoodle recipe? 
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