Zucchini Rice with Cranberries, Bacon, Goat Cheese and Walnuts with Maple-Dijon Dressing

Zucchini Rice with Cranberries, Bacon, Goat Cheese and Walnuts with Maple-Dijon Dressing

By now you all know exactly what the spiralizer does: it turns vegetables into noodles.

What you choose to do with those noodles afterwards is what truly makes spiralizing magical. You can even transform your vegetables into rice.

Today, we’re all about the rice – and specifically, an unexpected one: zucchini rice. Zice!

Zucchini Rice with Cranberries, Bacon, Goat Cheese and Walnuts with Maple-Dijon Dressing

I’m going to tell you upfront – you can’t take a grater and make zucchini rice. I tried it. There’s something special about how the vegetables starts off in thin stands that makes it possible to make the most rice-like final product.

I had tried out zucchini rice months ago and had written this recipe, planning on making it during the fall when I just didn’t want to give up zucchini. This dish has all of the makings of an autumn-friendly dish: cranberries, salty bacon, smooth goat cheese and maple syrup. But, it’s made with everyone’s favorite squash: zucchini.

If you haven’t made my rice yet, I hope this motivates you – I actually have a video on my YouTube page which you can watch here. With this zucchini, it’s crucial that you don’t overpulse! If you pulse too much, the zucchini will become too mushy (as if you grated it.) The mushiness of course comes from the high water content.

Zucchini Rice with Cranberries, Bacon, Goat Cheese and Walnuts with Maple-Dijon Dressing

Honestly, this dish barely needs the dressing – the velvety creaminess from the goat cheese with the salty oils in the bacon and the sugars from the cranberries make their own lip-smackingly good taste. Did I really just say lip-smacking? Please forgive me, it’s Friday and I’ve had a long week!

If you’re a vegetarian, skip the bacon and add in some crispy chickpeas (either buy them fresh or learn how to make them in this post.) The bacon’s saltiness works so well with the sweetness in the cranberries, though – it’s tough to beat that flavor! Alas, crispy chickpeas are my jam, so they’re a close second.

Zucchini Rice with Cranberries, Bacon, Goat Cheese and Walnuts with Maple-Dijon Dressing

When would you eat this? For breakfast, lunch or dinner! Seriously. Top this with a fried egg and have it for brunch – or eat this for lunch on a gloomy fall day – it’ll brighten you up and fulfill you for the rest of the day. If you’re having this for dinner, serve it alongside some roasted potatoes or sweet potato fries for some added oomph! Honestly though, it’s perfection on its own.

What do you think of zucchini rice? Are you going to try it?

GIVEAWAY

If you missed it, last week, I shared my weight loss journey story. In support of my fit journey, Under Armour is giving away one lucky Inspiralized reader a Women’s StudioLux Duffle bag, valued at $134.99. Open to US addresses only, giveaway will end Thursday, October 30, 2014. Good luck and thanks to Under Armour for making me look good while I sweat!

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Nutritional Information & Recipe

Inspiralized

Zucchini Rice with Cranberries, Bacon, Goat Cheese and Walnuts with Maple-Dijon Dressing

Yields 2

10 minPrep Time

10 minCook Time

20 minTotal Time

Save Recipe

Ingredients

  • 1 medium to large zucchini, Blade C
  • 4 strips of bacon
  • ¼ cup dried cranberries
  • 1/3 cup coarsely chopped walnuts
  • 1 oz crumbled goat cheese
  • For the dressing:
  • 1.5 tablespoons apple cider vinegar
  • 1/2 tablespoon extra virgin olive oil
  • 3/4 teaspoon whole grain Dijon mustard
  • salt and pepper, to taste
  • 1.5 tablespoons maple syrup

Instructions

  1. Place the zucchini noodles in a food processor and pulse until rice-like, being careful not to over-pulse, as the zucchini will turn to mush. Set the zucchini rice into a colander and let drip into a sink or bowl while you continue with the rest of the recipe.
  2. Place a large non-skillet over medium heat. When skillet heats, add in the bacon and cook until crispy, 5-7 minutes, flipping halfway. Set aside on a paper towel lined plate.
  3. Combine all of the ingredients for the maple-dijon dressing into a small bowl or dressing shaker and whisk together. Set aside.
  4. Pour the zucchini rice into a large mixing bowl and press down with paper towels to absorb any leftover excess moisture. Add in the cranberries, walnuts, goat cheese and crumble in the bacon. Pour over the dressing and toss to combine.
http://inspiralized.com/zucchini-rice-with-cranberries-bacon-goat-cheese-and-walnuts-with-maple-dijon-dressing/

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Comments

  1. This looks delicious! Can’t wait to try it.

  2. Susan McGreevy :

    This recipe looks delicious. Will definitely try it.

  3. I would definitely read a Friday post about your health Journey!

    Love the recipe too. Can’t wait to try it!

  4. The zucchini rice looks amazing! Can’t wait to try.

  5. Yes – a Friday post on weight loss or on Monday (to to with the healthy idea of Meatless Monday) would be a welcome feature…

  6. cassidystauffer :

    This looks great, I can’t wait to try it!!!

    -Cassidy

  7. This is a new twist on zoodling. Thanks. Will be doing this tonight!

  8. lori thatcher :

    Looks yummy.

  9. Dyanne Spease :

    Yes sure. Any inspiration is helpful.

  10. This dish has all if my favorites. I can’t wait to make it tonight.

  11. Where can a purchase s spiral user. With blade C. Chicago

  12. Yes, I would welcome a weekly post about your weight loss journey as I, too, am doing the same and am inspired by your story!

  13. Can you recommend a sub for the goat cheese in this recipe? We have goats, but I strongly dislike goat cheese. Thanks!

  14. Have you ever tried “drying” the zucchini with a salad spinner?

    • I have tried drying zucchini shreds in my dehydrator! I still need to work on it a bit more but it is worth looking into.

  15. Love your blog, so many good recipes for lunch options. This one sound great!

  16. I am making it right now can’t wait to eat it. I used Feta instead of goat cheese. It would be interesting to read about how you lost the weight.

  17. I am new to spiralizing and am so excited to follow your blog. You give me lots of ideas.

  18. yes, I will be trying this one for sure! Love your recipes!

  19. Suzanne Prechtl :

    This recipe is a “must” make and eat one for me and my family. We will really enjoy it.

  20. I would enjoy the Friday posts!

  21. Yes! A weekly inspiration would be awesome!

  22. You are a genius! This looks wonderful, can’t wait to make it!!

  23. I’m excited to try this and because my daughter and grandson are now living with me, I think that she’d also like it. My grandson was diagnosed with FOD I think that this recipe will also be safe him.

  24. Love your blog! This recipe looks amazing.

  25. Definately on this weeks menu list for a quick go to prepared pick me up meal.

  26. I would vote for more recipes and less fitness/weight loss journey stuff.

  27. Looks delish! This is similar to my favorite salad, zucchini rice would be a great alternative to salad greens.

  28. This is so unusual… I never would have thought of putting maple syrup on a salad. I loved it! I also made it using cauliflower rice. Just as good and healthy. My next adventure is to try it with Brocolini Slaw rice. Thank you so very much!

  29. trying this right now!

  30. Oh my God! This was AMAZING. I had to submit some leftover salmon for the bacon (only b/c I was all out of bacon) and threw in a bit of crushed red pepper for a bit of a kick, but otherwise followed the recipe exactly…and I was blown away. I was a bit hesitant about the uncooked zucchini, as I usually only like it cooked, but it’s perfect this way. Thanks, Ali!

  31. This looks amazing!! Great job on your weight loss journey!!!!

  32. I don’t do dairy so I omitted the cheese, and this was fabulous. The flavors work so well together (and I imagine would be even better with the creamy cheese!)…and this was my first time with zucchini “rice” and I loved it! Thank you!

  33. Could you make this just using zucchini noodles or would moisture be a problem?

  34. This salad was AMAZING! Love, love, love it! I substituted turkey bacon and feta cheese and it was a taste explosion! If I wanted to leave out the bacon, would chopped smoked almonds be a similar taste? I’m thinking that it would be delicious for my Passover Seder, but I don’t want to use even turkey bacon.

  35. I’ve had to avoid Cauli rice whilst I breast feed my baby and I’m really missing it (not missing the tummy pain it gave her though). I’ll have to try this Zice instead

Trackbacks

  1. […] Roasted Turkey // Roasted Red Pepper + Gouda Soup // Chopped Brussels Sprout, Kale + Chard Salad // Zucchini Rice // Wild Rice + Butternut Squash Salad // Popovers with Gruyere and Thyme // Roasted Garlic Mashed […]

  2. […] DAY 6 – Zucchini Rice with Cranberries, Bacon, Caramelized Pecans, Mozzarella with a Maple Dijon Dressing loosely based on this recipe at http://www.inspiralized.com […]

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