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Zucchini and Bacon Salad


  • 1 lb. diced bacon
  • 1/3 cup extra virgin olive oil
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. coarse kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. chopped fresh thyme
  • 1/8 tsp. dried crushed red pepper
  • 2 lb. medium zucchini, trimmed
  • 1/2 cup coarsely chopped fresh basil
  • 1/4 cup toasted pine nuts
  • Shaved Parmesan cheese (optional)


  • 1. Cook bacon in skillet on medium heat until brown and crisp. Remove; drain on paper towels. Set aside.
  • 2. Combine oil, lemon juice, salt, black pepper, thyme and red pepper.
  • 3. Shave zucchini as thin as possible on a mandolin or slicer.
  • 4. Add to oil mixture. Let stand 10 to 15 minutes. Drain zucchini.
  • 5. Divide zucchini evenly on 8 plates. Top with bacon, basil, pine nuts and Parmesan cheese before serving.
  • Nutritional information per serving: Calories 470; Total Fat 38g; Saturated Fat 11g; Trans Fat 0; Cholesterol 70mg; Sodium 1591mg; Total Carbohydrate 5g; Dietary Fiber 1g; Total Sugars 3g; Protein 26g