ZUCCHINI WITH BACON AND TOMATOES RECIPE
Steps:
- Cook the bacon in a fry pan until crisp. Remove the bacon from the pan, drain the grease, and wipe it out with a paper towel so there is only a small amount of bacon grease left in the pan.
- Sautee the sliced zucchini for 10 minutes until it is nicely cooked. Sprinkle with a little salt if desired.
- While it is cooking halve the cherry tomatoes, mince the garlic and chop the bacon.
- When the zucchini is cooked add the tomatoes, garlic and bacon and cook for about 1 minute more.
Nutrition Facts : Calories 62 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, Sodium 81 grams sodium, Sugar 2 grams sugar
STUFFED ZUCCHINI
Fill this Stuffed Zucchini with tomatoes, onions, bacon & cheese. Then, top the Stuffed Zucchini with golden-brown panko crumbs to add even more flavor.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/8-inch-thick shells. Place shells in 13x9-inch baking dish.
- Chop zucchini flesh. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add onions and chopped zucchini; cook and stir 3 min. or until onions are crisp-tender. Add tomatoes and bacon; cook 2 min. Stir in cheese. Spoon into zucchini shells.
- Melt remaining butter in same skillet. Add panko crumbs; cook and stir 3 min. or until golden brown. Sprinkle over filled shells.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
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!
Nutrition Facts : Calories 239 kcal, Carbohydrate 17 g, Cholesterol 34 mg, Fiber 3 g, Protein 10 g, SaturatedFat 7 g, Sodium 794 mg, Sugar 6 g, Fat 16 g, ServingSize 6 Servings, UnsaturatedFat 0 g
ELEGANT ZUCCHINI AND TOMATOES
This is a quick and easy vegetable dish my mother made frequently, using vegetables fresh from our garden. Almost any type of cheese can be substituted if your family doesn't care for blue cheese.
Provided by DOUGGEE
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 71.7 calories, Carbohydrate 5.4 g, Cholesterol 7.9 mg, Fat 4.6 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 130.6 mg, Sugar 2.9 g
PASTA WITH ZUCCHINI, TOMATOES AND BACON
This simple supper is a great way to use the last of garden zucchini and tomatoes. Adapted from Bon Appetit (September 2004)
Provided by ellie_
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in a large dutch oven over medium-high heat until crisp and brown. Using a slotted spoon, transfer bacon to a paper towel covered plate to drain. Discard all but 3 tablespoons of bacon drippngs.
- Add onion and bell pepper to the skillet and cook until soft about 3-5 minutes.
- Add wine and bring to a boil, simmer until reduced by 1/3 about 3-5 minutes.
- Meanwhile cook pasta in a pot of boiling water for 5 minutes and then add zucchini and cook for remaining time according to package directions. (about 10 minutes total time) Drain.
- Add pasta, zucchini, bacon, tomatoes and oregano to onion in dutch oven. Toss and cook over medium-high heat for about 3-5 minutes or until pasta is coated with sauce.
- Add cheese, toss, and cook for another few minutes or until cheese melts.
- Serve at once or this can be prepared ahead of time and reheated at 350°F until hot (about 30 minutes).
TO DIE FOR ZUCCHINI AND TOMATOES !!!!
OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop finely the onion.
- Slice the zucchini (not to thick).
- Saute the zucchini with the onion, garlic.
- Add all your seasonings.
- Saute this for a few minutes in a pan sprayed with butter pam.
- Do not saute too long as you do not want the zucchini soft.
- Add the tomatoes and simmer few minutes.
- Remove from heat and serve on plates adding parmesan cheese on top.
ZUCCHINI AND BACON CASSEROLE
Make and share this Zucchini and Bacon Casserole recipe from Food.com.
Provided by kittycara
Categories Vegetable
Time 55m
Yield 5-7 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 936.3, Fat 87.2, SaturatedFat 30.3, Cholesterol 141.2, Sodium 1674.1, Carbohydrate 9.6, Fiber 2.6, Sugar 4.5, Protein 28.7
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