Ingredients
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3 mdium sized (1 lb, .45kg) Zucchiniany kind or shape
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2 Chicken Breasts
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12 oz (340gm) Baconor about 8 slices
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1 pint (400gm) Cherry Tomatoesor grape tomatoes
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4 Tbsp, divided Olive Oil
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4 Tbsp Buttersalted or unsalted, with salted just adjust with seasoning
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1/4 cup All-Purpose Flour
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2 1/2 cups Whole Milkor 2 cups skim milk with 1/2 cup cream
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1 tsp Salt
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1/2 tsp Black Pepper
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4 cups shredded (16 oz / 453gm) Gouda Cheese
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1 cup shredded (4 oz / 113 gm) Cheddar CheeseI use sharp cheddar
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4 Shallots
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2 Garlic Cloves
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1 cup Panko Bread Crumbs (Plain)
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1/2 cup whole Fresh Basil Leaves
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1/4 cup shredded Fresh Parmesan Cheese
Directions
Steps
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1
Done
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Special EquipmentA Spiralizer. I use the KitchenAid Spiralizer Attachment. |
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2
Done
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Make the Zucchini Zoodles NoodlesSlice the ends off the zucchini and place it on your spiralizer and follow the manufacturer's directions. Heat 2 Tbsp olive oil in a large pan on medium heat. (If you are a garlic fan, you can first sauté an extra 2 minced garlic cloves in the oil for about 30 seconds). Add the zucchini noodles and toss, let cook for about 1-2 minutes tops then turn off the heat. Warning: they get soft very quickly! Set aside. |
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3
Done
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Make the BaconPreheat the oven to 425°F / 218°C. Line a baking sheet with parchment paper or use a bacon rack. Place the slices of bacon on the rack and bake for 20-25 minutes until crispy. Depending on your baking sheet, you may need to flip them and crisp the other side. Remove and let cool, then dice and set aside. |
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4
Done
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Roast the Cherry Tomatoes and ShallotsYou can actually do this at the same time and using the same baking sheet as the bacon if desired, or separate. Cut the cherry tomatoes or grape tomatoes in half. Peel and slice the shallots. Season with salt and pepper, toss in a bit of olive oil then spread out on a lined baking sheet. Bake for 20 minutes. |
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5
Done
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Make the ChickenPat the chicken breasts dry. Season with salt. Heat the olive oil in a deep pan and sauté on medium-high heat, about 5 minutes on each side. (Inside temperature should be 165°F / 73.8°C). Don't move or flip the chicken around, otherwise the crust will not be crispy. Remove and set aside to rest. |
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6
Done
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Make the Cheese SauceIn a sauce pot -4 to 6 quarts - melt the butter on medium heat. Add the flour and whisk to make a roux - until it is blended and is bubbling. Gradually add the milk and continue whisking. Season with salt and pepper. Gradually add the grated cheese and mix well. Simmer on low and stir until smooth. For extra richness, add a bit more heavy cream at the end. |
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7
Done
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Make the Crunchy Panko Bread Crumb ToppingPeel and chop the garlic. Chop the basil. Add the Panko bread crumbs to a bowl, mix with the garlic, basil, Parmesan cheese, and season with pepper if desired. |
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8
Done
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Assemble and Bake the Zoodles & CheeseIn a large casserole dish, add the zucchini noodles, chicken, bacon, and cheese sauce and mix. Then top with the Panko breadcrumb mixture. Bake for 20-25 minutes. Top off your zoodles & cheese with oven the roasted cherry tomatoes and serve. |
