- 20 oz zucchini noodles
- generous pinch of salt
- 8 oz bacon, chopped
- 1 T olive oil
- 1 medium onion, chopped
- 1 medium garlic clove, minced
- 1/4 cup white wine
- 4 large eggs
- 1/2 cup parmesan cheese, shredded
- 2 T fresh parsley, chopped
- 2 T parmesan cheese shredded
Place zucchini strips in a colander over a bowl or in the sink. Sprinkle zucchini with salt and toss to combine. Let the zucchini sit for 15 minutes while the salt extracts the moisture. Drain excess water, squeezing zucchini, if necessary.
Meanwhile, cook bacon in a skillet over medium heat until crisp, turning frequently. Remove bacon to a stack of paper towels to drain. Crumble bacon. Remove all but 2 T of bacon drippings from the pan.
Return the pan to medium heat. Add the ground turkey, green onions and broccoli, stirring frequently for about 3-5 minutes or until crisp-tender. Add zucchini and 3T of pesto, tossing to combine all ingredients. Taste and add more pesto, if needed. The mixture only needs to warm up, so 2-3 minutes of cooking ought to do it.
Serve with bacon crumbles and freshly grated Parmesan cheese.