Description
Tender zucchini ribbons sautéed with garlic and butter, topped with crispy bacon and a parmesan breadcrumb crunch. This quick and flavorful salad is the perfect side for grilled meats, pasta, or a light lunch.
Ingredients
2 medium zucchini, thinly sliced into ribbons or rounds
2 tablespoons olive oil or unsalted butter
2 garlic cloves, minced
4 slices bacon, cooked until crispy and crumbled
1/4 cup grated parmesan cheese
1/4 cup panko breadcrumbs (or almond flour for low-carb)
Salt and pepper, to taste
Fresh parsley, finely chopped (optional)
Lemon wedges, for serving
Instructions
1. Slice zucchini into thin ribbons or rounds using a mandoline, peeler, or sharp knife.
2. In a large skillet over medium heat, cook bacon until crispy. Remove and drain on paper towels. Once cool, crumble into small bits.
3. Discard most of the bacon grease, leaving about 1 teaspoon in the pan. Add the breadcrumbs and parmesan, stirring constantly for 2–3 minutes until golden and crunchy. Remove and set aside.
4. Add olive oil or butter to the skillet, then sauté garlic for 30 seconds until fragrant. Add zucchini and cook for 2–3 minutes until just tender. Season with salt and pepper.
5. Transfer zucchini to a serving plate. Top with crumbled bacon, toasted parmesan crumbs, and chopped parsley. Serve with fresh lemon wedges.
Notes
– Don’t overcook the zucchini — it should be just tender, not mushy.
– You can add red pepper flakes or fresh herbs for extra flavor.
– Try substituting pancetta or turkey bacon if preferred.
– For a keto version, skip the panko and use almond flour.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
Keywords: zucchini salad, bacon parmesan zucchini, garlic zucchini, keto side dish