Step 1

Peel zucchini lengthwise with a vegetable peeler to create long strips.

Step 2

Lay zucchini strips flat on a paper towel-lined baking sheet; lightly salt each strip and set aside to dry.

Step 3

Melt butter in a large skillet over medium-high heat.

Step 4

Add diced pancetta or bacon and garlic; cook for 3 minutes or until golden crisp, stirring occasionally.

Step 5

In the meantime, prepare the egg and parmesan sauce;

Step 6

Combine eggs, cheese, McCormick® Crushed Red Pepper, salt and ground black pepper in a mixing bowl; whisk until well incorporated and set aside.

Step 7

Wipe down the previously prepared zucchini and add to the skillet with the pancetta and cook for 1 minute.

Step 8

Remove skillet from heat.

Step 9

Immediately pour in the eggs and cheese sauce.

Step 10

Using two forks, one in each hand, lift up the zucchini and pancetta so it mixes easily with the egg mixture, which thickens and cooks but doesn’t scramble; mix until everything is coated.

Step 11

Garnish with McCormick® Basil Leaves, ground black pepper, and grated parmesan.

Step 12

Serve immediately.