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Zucchini Carbonara

12 NOVZucchini Carbonara  

Recipe By: jay Miller
Preparation Time: 10 minutes
Cooking Time: 15- 20 minutes
Serves: 4
 
INGREDIENTS

500g large zucchini, cut into strips
30g butter
250g steaky bacon, diced
125ml cream
125ml Clover Low Fat Long Life Milk
2 eggs
50g grated parmesan
Handful of chopped parsley
Zest and juice of one lemon
 

METHOD


Bring a large saucepan with salted water to the boil.

Cook the zucchini for 30 seconds in the boiling water.

Drain and place into a bowl of ice water and set aside. In a large frying pan heat the butter over medium-high heat.

Add the bacon and fry until crispy. Remove from the pan and set aside.

Combine cream, milk, eggs and Parmesan in a bowl or measuring jug.

Season with salt and freshly ground black pepper.

Add to the same frying pan and stir over low heat until the sauce starts to thicken.

Strain the zucchini and through the sauce and crumble the bacon over; sprinkle over the chopped parsley along with the lemon juice and zest.

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