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Bacon Herb Zucchini Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Bacon Herb Zucchini in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p128

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.

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