Zucchini And Bacon Potatoes Recipes

ZUCCHINI BACON POTATO SKILLET

Steps:

• Cook bacon till very crispy; drain off all but about 1 Tbsp grease. Add potatoes to pan and cook till crisp tender, about 15-20 minutes. (You can add a little water to the pan to speed things up a bit.)
• Add zucchini and squash and cook for about 5 minutes longer. (Don't over-cook the squash, you don't want it all mushy.)
• Season with salt and pepper and serve immediately.

ZUCCHINI AND BACON POTATOES

Steps:

• In a skillet, fry the bacon until almost crisp.
• Drain most of the fat.
• Chop the bacon and return to pan.
• Add sliced zucchini, butter and oil.
• Sautee until slightly soft.
• In a large serving bowl, slice the potatoes about 1/2" thick.
• Add bacon-veggie mixture, salt and freshly ground pepper and mix well.
• Serve hot or warm.
• *You may also use sliced onions in this recipe.
• Add them with the zucchini.

POTATOES WITH BACON& ZUCCHINI

Steps:

• In a skillet, fry the bacon until almost crisp. Drain most of the fat. Chop the bacon and return to pan. Add sliced zucchini, butter and oil. Sauté until slightly soft. In a large serving bowl, slice the potatoes about ½ inch thick. Add bacon-veggie mixture, salt and freshly ground pepper and mix well. Serve hot or warm. You may also use sliced onions in this recipe. Add them with the zucchini.

CHEESY ZUCCHINI NOODLES WITH BACON

Steps:

• Cut the zucchini into long noodles using a spiralizer (or use 1 pound store-bought zucchini noodles). Set aside.
• Put a rimmed baking sheet in the oven and preheat to 425 degrees F. Toss the tomatoes with 1 tablespoon olive oil in a small bowl and season with salt and black pepper. Spread on the hot baking sheet and bake until the tomatoes are slightly softened and just browned around the edges, 7 to 10 minutes.
• Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, about 7 minutes. Remove to a paper towel¿lined plate and wipe out the skillet. Melt the butter in the skillet and add the scallion whites and garlic; cook until softened, about 1 minute. Add the flour and stir to combine, about 30 seconds. Whisk in the milk, mustard, cayenne and 1/2 teaspoon salt. Cook, whisking, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheese until smooth.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and black pepper. Cook, stirring, until the zucchini is just softened, 2 to 3 minutes. Using tongs, transfer the zucchini to the cheese sauce, leaving any extra liquid in the skillet. Cook over medium heat, gently tossing until coated; season with salt and black pepper. Top with the roasted tomatoes, bacon and scallion greens.

ZUCCHINI AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

SQUASH AND POTATOES

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , Add potato; cook and stir in the drippings for about 5 minutes or until lightly browned. Stir in the onion, zucchini and yellow squash. Cook, uncovered, for about 8 minutes or until vegetables are tender. Return bacon to skillet; sprinkle with dill, salt and pepper. Cook and stir for about 1 minute longer or until heated through.

ELEGANT ZUCCHINI AND TOMATOES

Steps:

• Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Crumble, and return to pan. Add zucchini, onion, and salt to the bacon; cook, stirring frequently, until zucchini is tender-crisp. Add tomato wedges, basil, and ground black pepper; heat, stirring gently, until tomatoes are warm.
• Using a slotted spoon, transfer vegetable mixture to a serving bowl. Top with crumbled blue cheese.