Bacon Herb Zucchini Recipes
BACON HERB ZUCCHINI
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
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 :
TERRY'S FETA-BACON ZUCCHINI
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
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
ZUCCHINI HERB CASSEROLE
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
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
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