Easy Zucchini Ribbon Carbonara

Wash and dry the zucchini, then use a vegetable peeler to make thin, ribbon-like strips.

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet, chop it into small pieces, and set aside.

Pour off all but 1 tablespoon of the bacon grease from the skillet.

Heat the reserved bacon grease over medium heat, then add the zucchini ribbons and cook for 3-4 minutes, stirring frequently, until softened.

In a small bowl, whisk together the eggs, 1/2 cup grated Parmesan cheese, garlic powder, and salt.

Reduce the skillet heat to low and quickly stir in the egg mixture with the zucchini ribbons to coat them evenly, being careful not to scramble the eggs.

Cook for 1 minute, stirring continuously, then mix in the chopped bacon.

Serve immediately, garnished with chopped parsley, hot red pepper flakes, black pepper, and extra Parmesan cheese.