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