Zucchini And Bacon Casserole Recipes

ZUCCHINI AND BACON BAKE

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.

ZUCCHINI AND BACON CASSEROLE

Steps:

• Fry bacon leaving just enough grease to saute zucchini & tomatoes.
• (I use a big roasting pan so I only use one pan).
• Cook zucchini and tomatoes to desired doneness.
• Crumble cooked bacon into large pieces & add to zucchini-tomato mixture.
• Top with cheese. Let stand to melt.
• Now it is up to you if you mix the cheese in or just leave topped.
• Great the next day too.

ZUCCHINI CASSEROLE WITH TOMATO SAUCE AND BACON RECIPE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Butter a 2-quart casserole.
• In a large skillet over medium heat, fry the diced bacon until just cooked, but not crisp. Remove all but 2 tablespoons of drippings.
• Add onion to the skillet and cook until it is softened. Stir the zucchini and tomato sauce into the skillet and season with about 3/4 teaspoon of kosher salt, or to taste, and the freshly ground black pepper.
• Turn the zucchini mixture into the prepared 2-quart casserole
• In a bowl, toss the crushed crackers with the melted butter.
• Sprinkle the buttered cracker crumbs and Parmesan cheese over the casserole.
• Bake the casserole in the pre-heated oven for about 30 minutes until hot and bubbly.
• Serve and enjoy!

ZUCCHINI HERB CASSEROLE

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.

SKILLET ZUCCHINI CASSEROLE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Pour off all but one tablespoon of bacon fat from the skillet.
• Stir in the onion, green and red bell peppers, and celery to the skillet and cook over medium heat, stirring, for 2 minutes. Add the zucchini and mushrooms and cook 1 more minute. Stir in the tomatoes, artichoke hearts, pineapple and crumbled bacon.
• Pour in the reserved pineapple juice and the soy sauce. Season with the salt and pepper, basil, garlic power and Italian seasoning. Cover and simmer over low heat for 10 minutes stirring occasionally. Do not over cook.
• Sprinkle the Cheddar cheese on top of the vegetables and cook 2 more minutes, or until the cheese melts. Serve zucchini in the skillet topped with Parmesan cheese, if desired.