Warm Bacon Dressed Zucchini Noodles with Mushrooms, Kale and a Fried Egg

gluten freemeat & poultry

zucchini noodles with bacon, fried egg, kale and mushrooms

Don’t let the title deceive you: this blog entry is all about my new salt and pepper shakers and not about a fried egg sitting atop a lovely bowl of zucchini noodles drizzled in a warm bacon dressing and dusted lightly with Parmesan cheese. If you’re looking for a post about some inspirational moment which resulted in a spiralized masterpiece, you won’t find it here. Today, I’m showing off my owl friends… Bob and Diane.

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Bob and Diane live a quiet yet content life in my kitchen. You see, I’ve dedicated a full cabinet to “food styling props.” It’s pretty sad at the moment, since I’m only about 2 months into it, but I’m proud of my collection. I desperately need to visit some vintage flea markets and find more knick knacks… perhaps a brass spoon that some little old British lady used to stir her tea with every afternoon for 50 years. You know, quaint stuff like that.

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Despite the lack of story-less spoons, Bob and Diane live comfortably in this cabinet along with some bowls, plates, wood boards, forks, and various sized mason jars.

These two owls came into my apartment after this past Labor Day weekend. I found them in Park City, Utah while shopping downtown on Main Street during a weekend wedding trip. Right away, I snatched them up, bought them for a few dollars (what a steal!) and had the nice lady at the register wrap them up very carefully.

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As this woman protected Bob and Diane with wrapping paper, she spoke to us about her condolences for the victims of Hurricane Sandy, once we (Lu and I) told her we were living in Hoboken, NJ at the time. Her kindness was touching, as we showed her pictures on our iPhones of our neighbors floating on mattresses in the streets and the great escape out of our own apartment, wearing trash bags taped around our bodies, trudging through the hips-high dirty water, praying not to slip and fall face forward, get electrocuted or cut our feet on something. As she softly handed me the owls, I knew I had stopped in the right store and made the right purchase. Bob and Diane will be watching over me from now on.

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I’ve been waiting for the perfect picture of them to debut on Inspiralized. They make my life a bit happier, knowing that they’re safely tucked away. I’m pretty sure if these two characters could talk, they’d tell me, “Keep on doing what you’re doing, honey. We’re here if you need us.” They’re so supportive… and in their mid 70s, I think. They might have Southern accents, I’m not sure just yet.

Keep your eyes open for Bob and Diane in the future…. hopefully next to some spoons from the 1940s.

Okay okay, I guess you want the recipe now?


Warm Bacon Dressed Zucchini Noodles with Mushrooms, Kale and a Fried Egg

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 1


  • 1 medium zucchini Blade C
  • 1/2 cup chopped kale
  • 1/4 cup sliced portobello mushrooms
  • salt and pepper to taste
  • 2 pieces of bacon
  • 1 egg
  • 3 tsp grated Parmesan cheese for topping
  • 1 tsp dijon mustard
  • 3 tbsp red wine vinegar
  • 2 tsp honey
  • 1 tsp olive oil


  • Place a large skillet over medium heat and add in the bacon strips and olive oil.
  • While the bacon is cooking, mix the zucchini noodles and kale together and place in a bowl. Set aside.
  • When the bacon is done, remove with a slotted spoon and transfer to a plate lined with a paper towel.
  • Reserve 3 tbsp of the bacon drippings and set aside.
  • In the same skillet, add in the mushrooms. Cook until lightly browned, about 2 minutes.
  • While the mushrooms are cooking, whisk together the dijon mustard, honey, red wine vinegar and bacon drippings in a bowl. Pour over the zucchini noodles and top with mushrooms.
  • Crumble the bacon into pieces over the bowl.
  • Coat a skillet with cooking spray and crack over an egg. Cook until egg whites are set and yolk is still runny. When done, place on top of the zucchini noodle bowl.
  • Top with Parmesan cheese.

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tia mia says:
This recipe looks amazing! Zucchini noodles are raw in this recipe? Could they be sauteed with garlic and spritz of olive oil?
Anonymous says:
Love Bob and Diane and they just may convince me to eat a fried egg on the bacon dressed zucchini noodles! Nice post and nice addition to your props!
tia mia says:
Have you ever tried a fried egg on top of a bed of white rice? It's delicious! {Am thinking this recipe may taste just as yummy..especially with the added bacon!}
I have, it's so good! Thanks for the suggestion :)
Thanks! You definitely should, the bacon adds a nice crunch to the dish... so yummy.
alidaniel says:
haha Bob & Diane! Love it! I love breaking a yolk over pasta, makes it all so creamy and rich! I assume this does the same thing for the zucchini noodles! And the bacon...YUM. So glad you guys made it through Hurricane Sandy ok. :)
Ali - thanks! It's definitely a great (healthy) way to spice up pasta! And Hurricane Sandy was tough, but a lot of people had it worse than we did, so I can't complain. We made it through!
Alexes Jones says:
I love this Recipe, My husband loved it as well when I showed him pics of it he couldn't wait to try it I currently am using a julienne peeler but am looking forward to a spiralizer
salixisme says:
Oh my goodness! This looks SOOOOOO good! I have a "think" about runny eggs on top of food, especially noodly type food. I love it so much, esp when you break that egg and the yolk oozes into the rest of the dish providing teh sauce.
So glad you like it! It's definitely the best way to enjoy an egg :) Thanks for the comment!
Ameera says:
I think I have to make this recipe! We are new converts to Kale and absolutely love it! This recipe will be a great addition to our kale recipe collection :)
Welcome to the kale lovers! Kale is such a great, fibrous veggie and makes any dish seem more complete. Thanks for the comment!
Cinde Lauderman says:
Wow, what a creative recipe. Can't wait to try it today!!
Cinde - thank you! It's definitely worth a try, it's so easy and yummy!
Beautiful! The recipe sounds incredible and Bob and Diane are a wonderful addition to the blog. -Shannon
Shannon, thank you so much!
Erika says:
This looks AMAZING; it has all of the things I love, and none of the things I try to avoid - and I love the idea of a warm bacon vinegrette-type sauce. I'm definitely trying this, thank you!
Erika- I'm glad you like the recipe!
Laura says:
Hi, I really want to try this recipe but I am gluten and grain sensitive and would like a substitute for the wheatberries. Any ideas? Thanks.
Laura says:
Oops! Posted the comment on the wrong recipe! I meant to put it on today's recipe. Sorry!
Kerrin says:
I made this recipe today. It goes together in no time and it's very fresh and yummy!
So glad you tried it out! Thanks for coming back and leaving a note :)

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