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+ servings
Servings: 4

Low-Carb Zucchini Carbonara

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Low-Carb Zucchini Carbonara - a healthier, tasty gluten-free, low-carb alternative of a popular Italian dish. 
Low-carb zucchini carbonara in a bowl
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  • 4 zucchini — medium
  • 1/2 tsp salt
  • 6 slices bacon
  • 1/4 tsp garlic powder
  • 2 eggs
  • 1/4 tsp salt
  • 1/2 cup Parmesan Cheese — more for garnishing
  • parsley
  • hot red pepper flakes — optional
  • black pepper — to taste


  1. Spiralize zucchini to make zoodles, using one of the methods listed in the blog post. Place on a platter and sprinkle with some salt. Leave for 15 minutes, then squeeze out the liquid. Using kitchen scissors, trim the zucchini noodles to make shorter pieces.

  2. Cook bacon in a skillet and chop into small pieces. Discard the grease, reserving 1 tbsp.

  3. Add zucchini to the hot pan with 1 tbsp of the grease. Cook for 2-3 minutes, flipping with kitchen tongs frequently. If zucchini releases liquid, drain it. Turn the heat to low and leave pan on the burner.

  4. In a bowl, whisk eggs and add Parmesan cheese and garlic powder. 

  5. Quickly add the Parmesan egg mixture to the ban and using kitchen thongs toss the pasta in the sauce, stirring to coat, being careful not to scramble the eggs. Cook like this for 1 minute, then add bacon.

  6. Serve immediately with more Parmesan cheese, black pepper and chopped parsley.

Course: Main Course
Cuisine: American
Keyword: Low-carb zucchini carbonara

Nutrition Information

Calories: 252, Fat: 19g, Saturated Fat: 7g, Cholesterol: 112mg, Sodium: 901mg, Potassium: 618mg, Carbohydrates: 6g, Fiber: 1g, Sugar: 5g, Protein: 13g, Vitamin A: 610%, Vitamin C: 35.1%, Calcium: 192%, Iron: 1.4%