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


  • 4 Jones Dairy Farm Dry-Aged 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


  • 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.

Nutritional Facts

3/4 cup: 90 calories, 7g fat (3g saturated fat), 9mg cholesterol, 230mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 3g protein.

Reviews for Bacon Herb Zucchini

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annrms User ID: 2649709 230299
Reviewed Jul. 28, 2015

"I made this delicious recipe for the ingredient challenge in Cook's Corner. I thought the herbs used in the recipe were quite unique, and we really enjoyed the taste. I prefer a firmer textured cooked zucchini, so I seed it before cooking. I also used several types of summer squash 9zucchini, crookneck, kuza)...the color combination was very eye appealing. This recipe was very easy to make, and I have added it to my keeper file."

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