Vickie's Bacon Zucchini Special

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.)


★★★★★ 2 votes

3-4 or 7-8 as a side dish
1 Hr
30 Min
Pan Fry


  • 12 oz. pkg
  • 1
    large onion, sliced or diced
  • 1 c
    sliced button mushrooms
  • 3-4 c
  • 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

How to Make Vickie's Bacon Zucchini Special


  1. Pre-heat your oven to 350 degrees.
  2. Cut 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.
  3. Discard 1/2 of the drippings. Add the zucchini, onions and mushrooms and sauté until the zucchini is just barely soft.
  4. Add the cooked bacon, tomatoes and the parmesan cheese and stir to combine. Season with the salt and pepper.
  5. Top 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!

Printable Recipe Card

About Vickie's Bacon Zucchini Special

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Wheat Free
Other Tag: Quick & Easy

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