Chicote Zucchini Noodles

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I Love spaghetti and as I got older a developed an intolerance for pasta and this recipe is a nice substitute. You can have this as a Main Dish or serve as a Side Dish.

For my vegetarian friends, skip the beacon, it is still good and creamy.

Bake the zucchini at 350° for 15 minutes or until the cheese has melted and its bubbling. Zucchini should be al dente (firm).



4 ea.                 Zucchini, Italian made in noodles

1 1/2 cup         *Cheese (Gouda, Swiss, Monterrey, Cheddar, or Chihuahua…)

¾ cup              Parmigiano Reggiano Cheese

1/2                   Onion thinly sliced

5 ea.                 Beacon toasted strips chopped

3/4 cup            Mexican cream or Crème Fresh

4 oz                 Chicote Smoked Chilies chopped

2 tbsp              Avocado oil

Salt and Black Pepper to taste

In a 12-inch skillet add the Avocado oil, get it warm and then add the sliced onions. Cook onions until they are translucent, toss in the Zucchini noodles, sprinkle a little salt and pepper.

Toss and turn the zucchini with kitchen tongs; once the zucchini is warm transfer it to a bowl. The zucchini will create moisture at the bottom of the pan. You are going to need this liquid.

You do not want to cook the zucchini all the way as it’s going to be baked.

Remember this dish has beacon and Parmigiano Reggiano cheese so don’t use too much salt.

Add to the skillet the ¾ cup of Crème Fresh or Mexican Crema, one cup of the melting cheese, ¼ cup of Parmigiano Reggiano cheese and the liquid that the zucchini sweated.

Low simmer these ingredients, stir, until both cheese melts; add the beacon and the Chicote Smoked Chilies. Do not let the cheese sauce bubble or it will curdle.

If you think it needs more liquid check the zucchini bowl, I am sure it will have more liquid that you can mix with the cheese sauce.

Mix the cheese sauce with the zucchini in a baking pan and top with the remaining Cheeses. The zucchini should still be raw but warm.

*Use any type of cheese you like and that melts. The above are suggestions of cheeses you can even use blue cheese. Mix them all or use just one but Parmesan cheese should always be Parmigiano Reggiano, it is the best tasting cheese.