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Herbed Zucchini Recipe

This simple side dish is made extra-special with the addition of bacon, two kinds of cheese and seasonings. My bumper crop of zucchini disappears quickly when this is the featured fare.—Diana Nutter, Mount Dora, Florida

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Herbed Zucchini Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

20 10 30

Ingredients

5 bacon strips, diced
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
4 to 5 cups sliced zucchini
1 tablespoon chopped fresh parsley
1-1/2 teaspoons snipped fresh sage or 1/2 teaspoon rubbed sage
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
1/3 cup shredded mozzarella cheese

Directions

In a skillet over medium heat, cook the bacon until crisp. Remove bacon; discard all but 1 tablespoon of drippings. Saute onion, celery and garlic in drippings until tender. add tomatoes, zucchini, parsley and seasonings; bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until zucchini is tender. Sprinkle with cheeses and bacon. Serve with a slotted spoon. Yield: 4-6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 170 calories, 13 g fat (5 g saturated fat), 19 mg cholesterol, 300 mg sodium, 9 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Herbed Zucchini in Taste of Home October/November 1996, p41

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