Vickie's Bacon Zucchini Special

Bruce Tracy

By
@Bruce_Tracy

This time of year I’m overrun with zucchini, some of which has been hiding and grown big. We also have lots of tomatoes (we even grew some heirlooms this year)and we buy a lot of bacon since it is a main food group around here. (Don’t let the pundits fool you, bacon is actually not very bad for you at all.)

Rating:
★★★★★ 1 vote
Comments:
Serves:
3-4 or 7-8 as a side dish
Prep:
1 Hr
Cook:
30 Min
Method:
Pan Fry

Ingredients

12 oz. pkg
bacon
1
large onion, sliced or diced
1 c
sliced button mushrooms
3-4 c
zucchini
2 can(s)
diced tomatoes
1/2 c
parmesan cheese
1/4 tsp
black pepper, fresh ground if you have a pepper mill
kosher salt to taste
1/2 c
shredded cheese, i like havarti

Step-By-Step

1Pre-heat your oven to 350 degrees.
2Cut bacon into 1 inch pieces. If you do this while still cold it is much easier. I cut it while still in the package. Fry in a large frying pan to just crisp. Remove with a slotted spoon and set aside on paper towels to drain.
3Discard 1/2 of the drippings. Add the zucchini, onions and mushrooms and sauté until the zucchini is just barely soft.
4Add the cooked bacon, tomatoes and the parmesan cheese and stir to combine. Season with the salt and pepper.
5Top with the shredded cheese and bake for 30 minutes. Remember to use at least one hot pad when you take it out of the oven!

About this Recipe

Course/Dish: Side Casseroles, Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Wheat Free
Other Tag: Quick & Easy