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Bacon Herb Zucchini

 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
6-8 ServingsPrep/Total Time: 30 min.


  • 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.
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.