Keto Polish Snack: Zucchini Noodle Pierogi Stuffed with Creamy Cheese and Bacon

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large zucchinis
• 2 cups shredded mozzarella cheese
• 8 slices bacon, cooked and crumbled
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Spiralize the zucchinis into noodle shapes using a spiralizer or julienne peeler.
2. In a large bowl, combine shredded mozzarella cheese, crumbled bacon, salt, and pepper. Mix well to create the filling.
3. Place a dollop of the cheese mixture at one end of each zucchini noodle.
4. Carefully roll up the zucchini noodles around the filling to form pierogi shapes.
5. Heat olive oil in a large pan over medium heat.
6. Add the zucchini pierogi to the pan and cook until golden brown, approximately 2 3 minutes per side.

Chef’s Insight

The key to a successful Keto Polish Snack: Zucchini Noodle Pierogi Stuffed with Creamy Cheese and Bacon is the perfect balance of flavors and textures, which creates an unforgettable culinary experience.

Notes

Ensure that the zucchini noodles are evenly spiralized for consistent cooking and presentation.