Bacon Herb Zucchini Recipes

ZUCCHINI HERB CASSEROLE

Zucchini Herb Casserole image

I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.

Provided by Debi Blair McGinness

Categories Side Dish Vegetables Tomatoes

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

⅓ cup uncooked long grain white rice
⅔ cup water
2 tablespoons vegetable oil
1 ½ pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 ¼ teaspoons garlic salt
½ teaspoon basil
½ teaspoon sweet paprika
½ teaspoon dried oregano
1 ½ cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided

Steps:

Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.5 g, Cholesterol 39.5 mg, Fat 17.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 8.7 g, Sodium 628.3 mg, Sugar 3.8 g

BACON HERB ZUCCHINI

Bacon Herb Zucchini image

The herbs in this dish really complement a Thanksgiving turkey. The recipe can easily be doubled to serve a larger group. -Betty Korte, Collinsville, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

4 bacon strips, diced
1/2 cup chopped celery
1/2 cup chopped onion
3/4 cup canned diced tomatoes with juice
1 tablespoon minced fresh parsley
1/4 teaspoon each dried oregano, savory and rubbed sage
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups sliced zucchini
3 tablespoons grated Parmesan cheese

Steps:

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 1 tablespoon drippings., In the drippings, saute celery and onion until tender. Add the tomatoes, parsley, oregano, savory, sage, salt, pepper and zucchini. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 7-10 minutes or until zucchini is tender. Sprinkle with Parmesan cheese and bacon.

Nutrition Facts :

ZUCCHINI AND BACON BAKE

Zucchini and Bacon Bake image

This is from my neighbour and good friend, Ronnie, who is mother to five great kids. They all love this concoction and so do we. It serves 6-7 unless it is put in front of our former French exchange student, Emma. In that case, it serves one.

Provided by Leggy Peggy

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces zucchini, shredded
1 large onion, chopped finely
6 -8 ounces lean bacon, in 1/2-inch dice
1 cup cheddar cheese, grated
1 cup self-raising flour
1/2 cup vegetable oil
5 eggs, slightly beaten with black pepper (see next item)
1/4 teaspoon black pepper

Steps:

Before you start, you need to know that, you can speed up the preparation time if you use a food processor to grate the cheese and zucchini, and chop the onion.
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients -- in the order listed. Mix well after each addition.
Put everything in an 11" x 7" pan. A 9" x 13" pan works, too.
Bake for 40-45 minutes, or until golden brown.
Check the bottom. It sometimes browns faster.

Nutrition Facts : Calories 521.2, Fat 41.6, SaturatedFat 11.9, Cholesterol 215.3, Sodium 682.5, Carbohydrate 20.7, Fiber 1.6, Sugar 2.5, Protein 16.2

TERRY'S FETA-BACON ZUCCHINI

Terry's Feta-Bacon Zucchini image

An incredibly flavorful topping rests on each zucchini half, making this a side dish that is fit for company. We enjoy the smokiness of the bacon with the salty feta and flavorful herbs. One viewer suggested making individual zucchini rounds (rather than logs) and serving them as appetizers - a brilliant idea!

Provided by CookinDiva

Categories Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 medium zucchini, about 8-9-inch long
2 tablespoons olive oil
1 garlic clove, minced
2 tablespoons parsley, chopped fine
1/4 teaspoon pepper (no salt needed)
4 pieces bacon, cooked and crumbled
4 ounces feta cheese, crumbled
2 tablespoons parmesan cheese, grated

Steps:

Preheat oven to 350; spray 9x13 pan with non-stick spray.
Cut ends off top and bottom of zucchini; then cut in half lengthwise and scoop out a little of the middle (helps topping stay in place).
Place these long pieces into a 9x13 pan, cut side up. Use a fork to prick each piece about 8 times. Brush with olive oil. Set aside.
Prepare topping: mix together garlic, parsley, black pepper, bacon and feta.
Place topping evenly over all 8 pieces of zucchini.
Sprinkle tops with Parmesan Cheese.
Bake 350 for 20-24 minutes or until a fork inserted into the zucchini feels tender.
APPETIZER SUGGESTION: Rather than logs, cut into 1/4" rounds. Place a little topping onto each individual serving; bake as directed.

Nutrition Facts : Calories 143.5, Fat 12.2, SaturatedFat 4.7, Cholesterol 22.2, Sodium 291.7, Carbohydrate 4.2, Fiber 1.1, Sugar 2.3, Protein 5.2

HERBED ZUCCHINI

Herbed Zucchini image

This simple side dish is made extra-special with the addition of bacon, two kinds of cheese and seasonings. My bumper crop of zucchini disappears quickly when this is the featured fare.-Diana Nutter, Mount Dora, Florida

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 13

Ingredients

5 bacon strips, diced
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
4 to 5 cups sliced zucchini
1 tablespoon chopped fresh parsley
1-1/2 teaspoons snipped fresh sage or 1/2 teaspoon rubbed sage
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
1/3 cup shredded mozzarella cheese

Steps:

In a skillet over medium heat, cook the bacon until crisp. Remove bacon; discard all but 1 tablespoon of drippings. Saute onion, celery and garlic in drippings until tender. add tomatoes, zucchini, parsley and seasonings; bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until zucchini is tender. Sprinkle with cheeses and bacon. Serve with a slotted spoon.

Nutrition Facts :

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