Pecan Pesto Zoodles with Bacon and Roasted Tomatoes (GF, DF) - A Dash of Megnut
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Pecan Pesto Zoodles with Bacon and Roasted Tomatoes

Pecan pesto zoodles with bacon and roasted tomatoes make the ultimate easy week night dinner! Gluten-free, dairy-free and vegan friendly without the bacon!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Italian
Servings: 8 servings
Calories: 227kcal
Author: Megan

Ingredients

  • 1 cup fresh basil
  • 1 cup fresh lemon balm you can also replace this with more basil
  • 1/2 cup pecans
  • 2 cloves garlic minced
  • 1/2 cup oil olive oil, avocado oil, etc.
  • 1/2 tsp salt
  • 1 cup cherry tomatoes
  • 1 tbsp oil
  • 4-6 pieces of bacon depending on how much you like bacon really
  • 4 large zucchini

Instructions

  • Preheat oven to 400 degrees F. Place whole cherry tomatoes on a sheet pan covered with foil. Drizzle 1 tbsp of oil over the tomatoes and sprinkle with a pinch of salt and pepper. Roast for 10-15 minutes, until tomatoes blister and start to burst. Set aside.
  • Cook bacon in a large skillet until it is crispy. Let sit on a plate lined with paper towel to soak up the fat and crumble or cut into 1/2 inch pieces depending on your liking.
  • To make the pesto, add basil, lemon balm, pecans and garlic to a food processor. Stream in oil and season with salt.
  • Use a vegetable spiralizer to cut the zucchini into noodles. You can leave the zucchini noodles raw, or you can also cook them. To cook, just place them in a large skillet over medium heat with a little bit of oil and cook for 2-3 minutes until slightly soft.
  • To assemble, toss zucchini noodles in pesto. Sprinkle with bacon and roasted tomatoes. Serve.
  • Place the tomatoes on a sheet pan, drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes.