Zucchini & Turkey Bacon “Pasta” Toss

I came across this recipe in a Pampered Chef® Season’s Best Cookbook. I love the flavor the turkey bacon brings out in this dish. A few simple swaps to the recipe and the fat content was cut down even further.

I found this recipe satisfying and filling. This is even more true for post-bariatric surgery patients looking for flavor and an experience much like pasta without the carbs. This recipe makes quite a bit of food so prepare for delicious leftovers! If you’ve had the Gastric Sleeve or Gastric Bypass, remember to keep bites extra small. Also, if you need to cut your carbs even lower talk to your dietitian if that’s you I would recommend omitting the beans.

Note: Because this recipe is from The Pampered Chef® their products are the easiest way to prepare it. I used the Rock Crock as I could use it on the stovetop and move it to the microwave. The recipe can still be made without these products and I will list the alternative methods as well.

Zucchini & Turkey Bacon "Pasta" Toss

Course: Main Dish, Vegetables

Cuisine: American, Stove Top

Servings: 6 servings

Calories: 175kcal

Author: Steph Wagner

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Ingredients

• 2 oz grated parmesan cheese
• 1/3 cup fat free Greek yogurt
• 2 tbsp garlic and herb marinade (pre-made in a bottle)
• 4 slices turkey bacon
• 3 medium zucchini
• 1 lb lean ground turkey
• 1 tsp each salt and peper
• 1/2 (15 oz) can cannellini beans
• 2 oz reduced-fat feta cheese crumbled

Instructions

• In a small bowl combine Greek yogurt, garlic and herb marinade and parmesan cheese. Cover and refrigerate.
• Cut turkey bacon slices into 1/4 inch pieces and put in the bottom of a large pan or pot with a lid. Cook, uncovered, over medium heat about 6-8 minutes. Meanwhile, cut the ends off zucchini and sprialize into noodles. If no spiralizer, use a vegetable peeler and then slice strips into longer strands (avoiding seeds).
• Remove turkey bacon from pan and add ground turkey. Add 1 tsp each salt and pepper and brown the meat. Add turkey bacon and rinsed beans to the ground turkey.
• Remove from heat and stir in Greek yogurt mixture. Add zucchini and put lid on pan. Cook about 10 minutes more, stirring occasionally, until zucchini is softened.
• Remove from heat and serve with feta crumbles on top.

Nutrition

Serving: 3oz | Calories: 175kcal | Carbohydrates: 9g | Protein: 26g | Fat: 5g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 973mg | Potassium: 546mg | Fiber: 1g | Sugar: 5g | Vitamin A: 297IU | Vitamin C: 18mg | Calcium: 136mg | Iron: 1mg