Servings: 2

4 Cloves garlic, smashed and sliced thin 4 Cloves garlic, smashed and sliced thin
1 zucchini, spiralized 1 zucchini, spiralized
1 yellow crookneck, spiralized 1 yellow crookneck, spiralized
1 broccoli stalk, spiralized 1 broccoli stalk, spiralized
Florettes from broccoli stalk, seperated into smaller than bite-size pieces Florettes from broccoli stalk, seperated into smaller than bite-size pieces
3 pieces fake bacon, torn or sliced into short strips 3 pieces fake bacon, torn or sliced into short strips
1/3 cup pine nuts ⅓ cup pine nuts
1 or two lemons (depending on size), juice and zest 1 or two lemons (depending on size), juice and zest
1/2 tsp thyme ½ tsp thyme
Oil for cooking Oil for cooking

Do prep first, because this tosses together very quickly.
Put lemon juice, zest and thyme into a dressing server and sit on table with salt and pepper mills.
Oil pan for cooking over medium heat. Add garlic and cook two minutes, being careful not to brown.
Add florettes, cook for half a minute. Add spiralized veggies and cook for a three or four minutes, tossing gently to mix with garlic. Dump out onto plates or into a serving dish.
Place pine nuts and fake bacon in pan and cook until lightly toasted and fragrant. Add apples, toss quickly and pour over spiralized veggies.

This dish is fabulous by itself, and with the lemony dressing. A sprinkle of nutritional yeast  would also be good.  For added spice, try adding red pepper flakes while veggies are cooking. I used the Morningstar brand of fake bacon, which has egg whites, so this recipe is not vegan.  This dish is fabulous by itself, and with the lemony dressing. A sprinkle of nutritional yeast  would also be good.  For added spice, try adding red pepper flakes while veggies are cooking. I used the Morningstar brand of fake bacon, which has egg whites, so this recipe is not vegan.