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Bacon Herb Zucchini Recipe

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

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Bacon Herb Zucchini Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

10 20 30

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

Directions

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. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 90 calories, 7 g fat (3 g saturated fat), 9 mg cholesterol, 230 mg sodium, 4 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Bacon Herb Zucchini in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p128