Zucchini noodles in cheese sauce with bacon

Ingredients:

• 450 g zucchini (about 3 medium fruits)
• 0.5 cups cherry tomatoes, halved
• 2 tbsp. l. olive oil
• 2 slices bacon, chopped
• 2 teaspoons butter
• 2 green onions, thinly sliced ​​(white parts separated from green parts)
• 1 clove garlic, minced
• 2 teaspoons flour
• 2/3 cup milk
• 0.5 tsp Dijon mustard
• A pinch of cayenne pepper
• 1/3 cup grated cheddar

Preparation:

1. Cut the zucchini into long noodles using a spiralizer (or use 450 g of store-bought zucchini noodles).
2. Place the baking sheet in the oven and preheat to 220°C. In a bowl, toss the tomatoes with 1 tablespoon of olive oil and season with salt and pepper. Place them on the hot baking sheet and bake until slightly softened and golden brown around the edges, 7-10 minutes.
3. Meanwhile, cook the bacon in a nonstick skillet over medium heat until crisp, about 7 minutes. Transfer to a paper towel-lined plate and wipe the skillet clean. Melt the butter in the skillet and add the white part of the green onion and garlic; cook until softened, about 1 minute. Add the flour and stir for about 30 seconds. Stir in the milk, mustard, cayenne pepper, and 1/2 teaspoon salt. Cook, stirring, until slightly thickened, about 2 minutes. Remove from the heat and stir in the cheese until smooth.
4. In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the zucchini noodles and season with salt and pepper. Cook, stirring, until the zucchini is tender, 2 to 3 minutes. Using tongs, transfer the zucchini to the cheese sauce, reserving any excess liquid in the skillet. Cook over medium heat, gently tossing to coat the noodles; season with salt and pepper. Top with roasted tomatoes, bacon, and green onions.