Garlic Tomato and Bacon Noodle Bowl

This is definitely my new favourite way to eat zucchini noodles! Eat as a meal or serve on the side side, either way you will never want to eat normal pasta again. For anyone who has never tried zucchini noodles, when cooked they have a similar texture to real pasta and they pick up the flavour of whatever you pair it with. For only a few simple ingredients its crazy how much flavour this bowl has and it actually tastes even better a day or two after! This would be a great meal to add to your weekly meal prep. This recipe is gluten free, dairy free, paleo, nut free, soy free and make it vegetarian/vegan by using a meatless alternative instead of bacon.

Garlic Roasted Tomato and Bacon Noodle Bowl Recipe:

Yields: 2 servings


  • 2 medium zucchini (spiralized)

  • 3 cloves garlic (minced)

  • 3 medium tomatos (chopped)

  • 1 small yellow onion (chopped)

  • 6-8 slices bacon

  • 5 tbsp avocado oil (or olive oil)

  • 1 tsp dried chili flakes (optional)


  1. Preheat oven to 425.

  2. Once the oven is preheated, line a baking sheet with tinfoil and evenly space tomatoes across sheet. Cover the tomatoes using 2 cloves of the garlic and 1 1/2 tbsp of oil. Let bake for 20 minutes.

  3. In the meantime, heat a skillet on medium heat with 1 tbsp of oil. Add in onions and bacon.

  4. Sauté until both are fully cooked.

  5. Once the onions and bacon are done cooking place in a bowl and set to the side.

  6. Drain out excess bacon grease from the skillet , leaving just a bit at the bottom.

  7.  On medium heat add 1/2 tbsp of oil and one clove of garlic to the skillet.

  8. Cook garlic for 2-3 minutes, then pour in zucchini noodles. Cook noodles for 4-5 minutes flipping often.

  9. Remove noodles from skillet and set aside in a bowl.

  10. In the skillet add remaining oil, combine bacon, onion and roasted tomatoes. Mix well.

  11. Mix together sauce mixture + noodles and serve!


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