#2,648: Bacon Ranch Zucchini Pasta Bowls

I know it's kind of hard to see the zucchini noodles under all these yummy toppings, but it's there!  This recipe was supposed to have shredded carrots, but I was out of carrots, so I added some bell pepper, tomatoes, and cucumbers from my garden instead.  And red onion.  I love red onion in my salad!  I wasn't totally sure about this one because I don't love zucchini noodles...but the next thing I knew, the bowl was gone, so I must have enjoyed it more than I thought.  LOL I guess I better put zucchini on my grocery list again. 

2 medium zucchinis

3 pieces of cooked bacon, chopped

1/2 cup shredded carrots (I omitted)

1 small can black sliced olives, drained

1/2 cup ranch (that's A LOT!  I did not need nearly that much!)

2 tbsp fresh parsley

1 tbsp olive oil or coconut oil

1 tsp sea salt
I also added some diced bell pepper, cucumber, red onion, and tomatoes. 

Spiralize the zucchinis with a spiralizer.  Add the cooking oil to a pan and set to medium/low heat.  Cook the zucchini noodles for 2-3 minutes or until just barely soft.   Remove the zucchini noodles and drain off any excess water (I didn't have any extra!) 
Place the noodles in a large bowl and add in the bacon, olives, and carrots.  Stir in the ranch dressing and top with fresh parsley and sea salt.