Chicken Bacon Ranch Zucchini Noodles

If you haven’t ever tried zucchini noodles aka “zoodles,” then you are missing out! If you usually have an abundance of zucchini from your garden in the summers and you don’t know how to use it all up, this is the perfect way. Substitute zucchini noodles in any recipe that uses pasta and you’ve got yourself a healthier dish in no time! With the help of a spiralizer, you can turn the five zucchinis in this recipe into zoodles in less than five minutes. You can even use this neat kitchen tool to turn carrots, potatoes and yellow squash into faux noodles! Oh, the possibilities!

If you’d like a detailed version of how to make zucchini noodles without a special kitchen tool, here is a tutorial: how to make zucchini noodles.

 Zucchini noodles are a low carb spaghetti substitute, which is perfect for the Paleo, Gluten free, vegan and raw diets. A whole medium zucchini has only 33 calories, 6.1 grams carbs and 2.0 grams of fiber! You can eat zoodles raw or give them a quick sauté for a few minutes.


Besides this Chicken Bacon Ranch Zucchini Noodles recipe, there are over fifteen healthy pasta recipes currently on the Litehouse blog. You can substitute zoodles to make them even healthier! Try my favorite Pho-inspired Chicken Noodle Soup and add in the zoodles at the end of cooking time. I can’t wait to try it and so many other recipes with zoodles! 


Chicken Bacon Ranch Zucchini Noodles

Serves 4-6 | Finish in 30 Minutes

Zucchini Noodles aka “zoodles,” is a fun way to prepare zucchini. This Chicken Bacon Ranch Zucchini noodle recipe is a fun way to eat zoodles!


  • 5 medium Zucchini
  • 1 small Onion
  • ½ tsp. Litehouse® Freeze Dried Garlic
  • 1 tbsp. Extra Virgin Olive Oil
  • 6-8 pieces Turkey Bacon
  • 2 c. Diced Rotisserie Chicken or Grilled Chicken Breast
  • 2 oz. Fat-Free Cream Cheese
  • 1 ½ c. Low-Sodium Chicken Broth
  • ½ c. Litehouse® Ranch Dip


  1. Using a spiralizer, spiralize all of the zucchini and let sit on paper towels for about 20 minutes. Pat dry to get rid of the excess moisture.
  2. Cook turkey bacon and transfer to a paper towel.
  3. Heat oil over medium heat. Add onions and garlic and sauté for about 3 minutes.  Add the cream cheese, chicken broth and ranch dip to the pan and bring to a simmer. Cook for about 5-10 minutes until the sauce thickens. Add in the chicken.
  4. Meanwhile, in a separate pan. Sauté the zucchini noodles for a quick two minutes. Top the zucchini noodles with the ranch and chicken mixture and top with turkey bacon.

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