Keto Bacon and Blue Cheese Zoodles
Published October 6, 2019 • Updated March 3, 2026
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I’ve made a lot of zoodle recipes over the years, and this one stays in regular rotation for a reason. The combination of crispy bacon and tangy blue cheese creates a creamy sauce without adding any cream at all. The residual bacon fat in the skillet does the heavy lifting, and when you toss in the cheese right at the end with the heat off, it melts into this rich, coating sauce that clings to every noodle.
I tested this dozens of times before I figured out the sweet spot. The key is cooking the zoodles for exactly 2 minutes, no more. Any longer and they release too much water, which thins out the sauce and turns everything soupy. Two minutes keeps them firm with just enough give, and the residual heat finishes them perfectly. If you’re using store-bought spiralized zucchini, pat them dry with paper towels first. I always do this step even when I spiralize my own, just to pull out any surface moisture.
The bacon needs to be genuinely crispy here, not just cooked through. I’m talking shatter-when-you-break-it crispy. That extra crunch is what makes each bite interesting against the soft zoodles and creamy cheese. I leave one tablespoon of bacon grease in the skillet and add olive oil on top of it. That layered fat is what carries the garlic flavor through the whole dish.
This is one of those keto dinners I come back to on busy weeknights because it’s legitimately ready in under 10 minutes from start to plate. I’ve timed it. The bacon takes about 5 minutes, and everything else happens fast once the skillet is hot. If you’re looking for more low carb skillet meals, my chicken noodle skillet uses the same fast approach with different flavors.
One thing I want to mention: turn off the heat before you add the cheese. If the skillet is still on, it melts too fast and turns grainy instead of creamy. Off-heat, it softens slowly and creates that smooth, tangy coating I’m after. I use a standard crumbled variety from the deli section, nothing fancy.
For meal prep, I keep the components separate. Cook the bacon ahead (I often make extra when I’m doing bacon wrapped chicken tenders), spiralize the zucchini, and store them in the fridge. When it’s time to eat, the actual assembly takes about 4 minutes. I don’t recommend assembling the full dish ahead of time because the zoodles release water as they sit.
If you like bold, savory keto pasta dishes, you might also love my garlic and olive alfredo or avocado pesto pasta. Both hit that same satisfying, creamy territory without the carbs. And if you want something completely different for dinner, my keto ramen and keto hamburger helper are two more of my go-to weeknight recipes.
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Ingredients
6 bacon slices -
2 tablespoons extra virgin olive oil
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2 garlic cloves, minced
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1 tomato, diced
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4 cups zucchini noodles
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1/2 cup crumbled blue cheese
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2 basil leaves, sliced
Step by Step Instructions
Step by Step Instructions
Cook bacon
In a large skillet, cook bacon over medium high heat until crisp. Set aside. Cut into crumbles once cooled.
Sauté garlic
Remove all but one tablespoon of bacon grease from the skillet. Over medium heat, add olive oil and garlic cloves. Sauté until fragrant, about 1 minute.
Cook noodles
Add zoodles to the skillet and cook for 2 minutes until the sauce has incorporated into the zoodles and they’re heated through but still firm to the touch.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I substitute the blue cheese with another cheese?
I've tried this with feta and goat cheese when cooking for friends who don't love the tangy stuff. Feta gives a similar bite but it's milder, and goat cheese melts creamier. I'd say feta is the closest match to what I was going for, but goat cheese makes the whole thing feel more indulgent.
What's the best way to keep zoodles from getting watery?
I pat my zucchini noodles dry with paper towels before they go anywhere near the skillet. That's the single biggest thing you can do. Then I cook them for exactly 2 minutes, toss once, and serve immediately. The longer zoodles sit in a warm pan, the more water they release. I've also found that thicker spirals hold up better than thin angel-hair style cuts.
How do I spiralize zucchini if I don't have pre-made zoodles?
I use a handheld spiralizer. It's about $12 and it lives in my utensil drawer. Just trim the ends off the zucchini, press it against the blade, and twist. I get about 2 cups of zoodles from one medium zucchini. If you don't want to buy a spiralizer, you can use a regular vegetable peeler to make flat ribbon noodles. They cook the same way, just look different.
Can I make this recipe ahead of time?
I prep the components separately but I don't assemble ahead. The bacon keeps in the fridge for 3-4 days (I usually cook a big batch on Sundays), and spiralized zucchini stays fresh for 2 days stored between paper towels. When I'm ready to eat, the actual cooking from prepped ingredients takes about 4 minutes. Fully assembled leftovers get watery within a few hours, so I always cook to order.
Can I turn this into a cold salad?
I've done this in the summer and it works. Toss raw zoodles with crumbled bacon, diced tomatoes, fresh basil, and blue cheese, then dress it with olive oil, red wine vinegar, and a pinch of salt. Skip the cooking entirely. The raw zucchini noodles stay crunchy and the flavors come together after about 10 minutes in the fridge. It's a completely different dish but just as good. If you want another protein-packed keto salad, my chef salad is one I come back to all summer.
What can I use instead of zucchini noodles?
My favorite low carb swap is spaghetti squash. I roast a whole squash on the weekend and use the strands all week. Hearts of palm noodles are another option I've been using lately. They come in a can, they're already cooked, and the texture is closer to actual pasta than any other substitute I've tried. For anyone not watching carbs, regular spaghetti works fine with this sauce.
How should I store leftovers of this dish?
I store leftover components separately when I can. If you've already mixed everything together, put it in an airtight container in the fridge and eat it within 2 days. Reheat in a dry skillet over medium-low heat for about 3 minutes. I don't use the microwave for this because it steams the zoodles and makes them mushy. The skillet method crisps up the bacon again too, which is a nice bonus.
I love quick and easy lunches I can throw together in a few minutes and this bacon and blue cheese zoodle recipe is one of them. It also makes an excellent main course for dinner or a great side dish.
Crispy bacon and creamy crumbled blue cheese are combined with Italian flavors of tomato, basil and olive oil to create a light and flavorful dish. This low carb pasta can be enjoyed any time of year, but it is especially delicious when the weather is warmer and tomatoes and basil are in season.
Zoodles, also known as zucchini noodles, are a popular noodle replacement on a keto diet. Zoodles can be purchased already spiralized in the produce section of the grocery store or in the freezer section with the frozen vegetables.
You can also spiralize the zucchini yourself using a spiralizer or cut the zucchini into thin julienne strips with a chef’s knife. Depending on the size of your whole zucchini, two zucchinis will usually yield 4 cups of zoodles. If you are in the market for a good spiralizer, the one by 
Brought this to a spring get-together and my blue-cheese-hating friend kept going back for seconds (bacon fat mellows it out, apparently). Under 10 minutes in her kitchen with a random pan. Did not expect that.
10 minutes in a random pan is exactly how this is supposed to work. Blue cheese hater going back for seconds is always the best part.
So many zoodle recipes are just wet noodles with something scattered on top, but keeping that tablespoon of bacon grease in the pan and pulling the blue cheese crumbles in off the heat completely changes what this is. I've made at least six different versions this year. Not making any of the others anymore.
Six versions is serious testing. Most people don't figure out the off-heat thing and wonder why the blue cheese gets weird.
My son has been asking about 'the bacon pasta' every day since I made this last week. He still doesn't know it's zoodles and at this point I'm not going to tell him.
Ha, don't tell him. Once the bacon fat hits the zoodles they don't really taste like vegetables anyway.
Finally tried zoodles because bacon and blue cheese seemed like the most fearless combo I'd seen, and yeah, it all came together so fast in one pan that I'm annoyed I waited this long.
Ha, the blue cheese gets people like that. Once it hits the pan with the bacon fat it just works. The garlic is the thing that ties it together.