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.
Explore 687+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
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.
Add tomatoes
Add diced tomatoes and cook until softened, about 3 minutes.
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.
Finish the dish
Turn off the heat, add blue cheese crumbles and basil. Season with salt and pepper. Serve immediately.
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 
My wife has been skeptical about zoodles since the first time I made them (they came out watery and sad), so I wasn't expecting much when I tried this on a Tuesday after work. The whole thing was done in like 12 minutes and I kept tasting it thinking something was off, because it actually tasted like real food. When she tried it she stopped mid-bite and said 'wait, what's in this?' She was genuinely confused, trying to figure out what she was eating. She thought there was cream in the sauce. There isn't. It's the blue cheese melting into everything with the bacon grease. We've already made it twice more and she's the one asking for it now.
I've made probably every zoodle recipe on the internet at this point and most of them are just watery noodles with stuff thrown on top. This one is completely different. The bacon grease staying in the pan when you cook down the garlic and tomatoes, it actually builds into something saucy instead of just pooling at the bottom. And the blue cheese was the thing I was most skeptical about (kept thinking it would bulldoze everything) but it melts in just enough that you get that funky richness without it taking over the whole dish. I've been sending this to every friend who asks me for a "good keto dinner" because this is finally one I can actually stand behind. Nothing else in my rotation comes close.
Yeah the bacon grease cooking the garlic and tomatoes down is doing the actual work. Most zoodle recipes drain all that off. I keep every bit of it, that's the whole sauce.
Made this three times in the last two weeks. Added red pepper flakes on the second batch and freaking can't imagine it without them now. Would give 5 stars but the zoodles got soggy on me once and I still have no idea what I did different.
Red pepper flakes in mine too now. Can't go back.
For the soggy batch - were they patted dry before hitting the skillet? That's usually it. Skip that step and the whole thing turns watery fast.
I've been avoiding zoodles for months because I figured they'd just be sad, soggy noodles. Made this last night and the texture held up way better than I expected, especially with the blue cheese added off the heat at the end. Going on the weeknight list.
Yeah the texture only holds if you keep it moving fast. 2 minutes and out. Most recipes cook them way too long and that's when they turn.
I've been keto for almost two years and the one thing I kept quietly grieving was creamy pasta dishes. Not in a broad 'I miss carbs' way but in this specific, particular way where something savory and garlicky would hit the air and I'd feel the absence like a physical thing. This recipe freaking delivered. Cooking the garlic in that leftover bacon grease, letting the tomatoes soften down, then the blue cheese going in off the heat so it gets creamy instead of breaking apart. I sat with my bowl for a second before I even started eating because I didn't want the feeling to pass. I've made it three times in three weeks. Last batch I added extra bacon and let it get crispier than the recipe calls for and those pieces scattered through the zoodles were genuinely the best part.
Crispy-past-done bacon scattered through is the right call. Once I started doing that the texture contrast with the zoodles just changed the whole dish.
Pasta with bacon and blue cheese was my thing before keto. Multiple times a month, my thing. This hit close enough that I had to put my fork down for a second. The blue cheese melts into the bacon grease that's still in the pan and it gets richer than you'd ever expect from zoodles. Four stars because I'd double the garlic next time, but I'm making this again this week.
Double the garlic works. I go 4 cloves minimum. The blue cheese into bacon grease thing is real - it basically becomes a pan sauce without trying.
If your zoodles keep going watery, salt them in a colander for about 10 minutes before they hit the pan. Sounds fussy but it takes 30 seconds and the texture difference is real. I skip it when I'm rushing and always notice. The heat-off step for the blue cheese matters too - add it while the pan's still hot and you get a greasy mess instead of those creamy crumbles.
Paper towels right before the pan. Skip the wait. Colander works but I'm never that organized when I'm hungry.
Used goat cheese because that's what I had. Might actually be better? Less sharp, but it melts into the bacon fat and tomatoes and coats everything more evenly. The basil still does its thing. I'll try the original eventually, but the goat cheese version holds up fine.
Yeah that melt is real. Blue cheese stays crumbled in the pan, goat cheese just coats everything. The basil comment tracks too, it does its thing regardless.
Blue cheese with zoodles seemed like someone just threw fridge leftovers together. But I had everything on hand and made it anyway. The bacon grease carrying the garlic before you add the tomatoes is what makes it work. Blue cheese melts just enough from the residual heat to coat everything without getting gluey. Going in the weeknight rotation.
Yeah, bacon grease is doing more than just cooking the garlic there. And the blue cheese thing - I went back and forth on whether to add it before or after pulling the pan before landing on residual. Direct heat turns it into a pool.
I kept skipping this one because blue cheese on zoodles sounded like a strange combination. Made it on a whim last week and the way it melts into the warm noodles with that bacon fat still in the pan completely changed my mind. Better than any zucchini noodle dish I've made before.
Blue cheese skeptics are usually the best converts. Pile in extra basil next time, it's undersold in the recipe.
Blue cheese is one of those things I assumed was just done for me when I started keto in January. Made this on a weeknight craving something with real bite to it, and the bacon crisping up in the pan with that garlic had my kitchen smelling amazing before I even got to the zoodles. The blue cheese melts in at the end and it's genuinely satisfying in a way I forgot food could be. Four stars only because I think I need more garlic next time, but this is going in the regular rotation.
4 cloves next time, maybe even 5. The tomato handles it.
The bacon and blue cheese over zoodles work way better together than I expected, and the tomatoes keep it from getting too heavy. My one note: zucchini noodles release a ton of liquid, so mine got pretty watery by the end. Salt them and press with paper towels before they hit the pan. Fast weeknight dinner I keep coming back to.
Salting pulls out more than pressing alone. 10 minutes with kosher salt, then the paper towels, then two minutes in the pan and out.
Squeeze your zoodles in a kitchen towel before they go in the skillet. I skipped it once and the blue cheese just thinned out into nothing. That step matters more than you'd think.
Yeah the wringing makes or breaks the blue cheese situation. I use paper towels but you can get so much more moisture out with an actual towel.
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.