ZUCCHINI AND BACON BAKE
This is from my neighbour and good friend, Ronnie, who is mother to five great kids. They all love this concoction and so do we. It serves 6-7 unless it is put in front of our former French exchange student, Emma. In that case, it serves one.
Provided by Leggy Peggy
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Before you start, you need to know that, you can speed up the preparation time if you use a food processor to grate the cheese and zucchini, and chop the onion.
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients -- in the order listed. Mix well after each addition.
- Put everything in an 11" x 7" pan. A 9" x 13" pan works, too.
- Bake for 40-45 minutes, or until golden brown.
- Check the bottom. It sometimes browns faster.
Nutrition Facts : Calories 521.2, Fat 41.6, SaturatedFat 11.9, Cholesterol 215.3, Sodium 682.5, Carbohydrate 20.7, Fiber 1.6, Sugar 2.5, Protein 16.2
ZUCCHINI AND BACON CASSEROLE
Make and share this Zucchini and Bacon Casserole recipe from Food.com.
Provided by kittycara
Categories Vegetable
Time 55m
Yield 5-7 serving(s)
Number Of Ingredients 4
Steps:
- Fry bacon leaving just enough grease to saute zucchini & tomatoes.
- (I use a big roasting pan so I only use one pan).
- Cook zucchini and tomatoes to desired doneness.
- Crumble cooked bacon into large pieces & add to zucchini-tomato mixture.
- Top with cheese. Let stand to melt.
- Now it is up to you if you mix the cheese in or just leave topped.
- Great the next day too.
Nutrition Facts : Calories 936.3, Fat 87.2, SaturatedFat 30.3, Cholesterol 141.2, Sodium 1674.1, Carbohydrate 9.6, Fiber 2.6, Sugar 4.5, Protein 28.7
ZUCCHINI CASSEROLE WITH TOMATO SAUCE AND BACON RECIPE
Steps:
- Gather the ingredients.
- Heat the oven to 350 F. Butter a 2-quart casserole.
- In a large skillet over medium heat, fry the diced bacon until just cooked, but not crisp. Remove all but 2 tablespoons of drippings.
- Add onion to the skillet and cook until it is softened. Stir the zucchini and tomato sauce into the skillet and season with about 3/4 teaspoon of kosher salt, or to taste, and the freshly ground black pepper.
- Turn the zucchini mixture into the prepared 2-quart casserole
- In a bowl, toss the crushed crackers with the melted butter.
- Sprinkle the buttered cracker crumbs and Parmesan cheese over the casserole.
- Bake the casserole in the pre-heated oven for about 30 minutes until hot and bubbly.
- Serve and enjoy!
Nutrition Facts : Calories 239 kcal, Carbohydrate 17 g, Cholesterol 34 mg, Fiber 3 g, Protein 10 g, SaturatedFat 7 g, Sodium 794 mg, Sugar 6 g, Fat 16 g, ServingSize 6 Servings, UnsaturatedFat 0 g
ZUCCHINI SQUASH AND BACON SAUTé
My grandmother used to make this as I was growing up. I never liked squash but have grown to love this dish. I have tweaked it over the years as my grandmother never seasons anything.
Provided by looneytunesfan
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut bacon into approximately 1-inch size pieces and fry until crisp. Add chopped onion and sauté for a few minutes to lightly brown.
- Add sliced zucchini, minced garlic, salt, pepper and stir.
- Cover and lower heat. Simmer on low heat, stirring occasionally until squash gets soft.
- Add quartered tomatoes and simmer for 5-10 minutes more.
Nutrition Facts : Calories 575.1, Fat 51.7, SaturatedFat 17.1, Cholesterol 77.2, Sodium 970.2, Carbohydrate 12.7, Fiber 3.5, Sugar 6.6, Protein 16.5
~ TASTY ZUCCHINI & BACON CASSEROLE ~ CASS
Another recipe I threw together with what I had. Everyone thoroughly enjoy the delicious flavors. Enjoy!
Provided by Cassie *
Categories Casseroles
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degree F. Spray a 9 x 13 baking dish with non stick cooking spray. In a large bowl, whisk eggs and butter. Add all remaining ingredients, except for the Monterrey Jack cheese. Combine thoroughly.
- 2. Spread into prepared baking dish and bake for 45 - 55 minutes. The last few minutes of baking, sprinkle with desired amount of Monterrey Jack and continue baking until melted.
- 3. Remove from oven, let set up for roughly 5 minutes, cut into squares and enjoy!
OUR BEST CREAMY CORN, BACON & ZUCCHINI CASSEROLE
There are so many flavors in this creamy casserole. Between the bacon, zucchini, corn and chipotle pepper, there's something for everyone.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, about 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Heat dressing in large skillet on medium-high heat. Add onions and bacon; cook and stir 5 min. or until onions are crisp-tender. Stir in zucchini; cook 8 to 10 min. or until zucchini is lightly browned, stirring occasionally. Remove from heat; drain. Add corn, 1 cup cheese, sour cream and peppers; mix well.
- Spoon into 2-qt. baking dish; top with remaining cheese.
- Bake 15 min. or until cheese is melted and vegetable mixture is heated through; stir. Sprinkle with cilantro.
Nutrition Facts : Calories 45, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0.6669 g, Sugar 0 g, Protein 1 g
CAJUN-STYLE ZUCCHINI CASSEROLE WITH MINCED MEAT AND BACON
A sweetish, full-flavoured dish which is relatively easy to make. Inspired by the Bayou Cook Book by Thomas J. Holmes, Jr. (specifically the stuffed eggplant recipe, although little remains of the original recipe). The measurements for the worcester sauce and molasses are approximate, so be sure to taste it and adjust as necessary. Also, instead of ground cloves you can use 2 whole cloves (but be sure to remove them or warn your guests).
Provided by JasperJ
Categories Vegetable
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Fry the slices of bacon until crisp and then put them aside (put them in a paper towel if you want to loose some of the fat). If you're using whole cloves, add them now and let them fry for a bit.
- Cut the onions and pepper (pieces should be approximately 1-2cm by a few mm) and start frying them over low to moderate heat in the pan used for frying the bacon. Add the ground cloves (if you're using whole cloves they should already be in the pan).
- Cut the zucchini (pieces should be no more than about 1cm in any dimension) and garlic (very fine, but don't use a garlic press) and add them to the onions and pepper (it could be a good idea to cut the zucchini earlier, sprinkle it with salt and let it sweat for about half an hour). Turn up the heat a bit and continue frying until the onion and pepper is soft (the zucchini should not become mushy).
- Add the minced meat, bacon, molasses and worcester sauce and continue frying over moderate heat. In the mean time, cut the tomato (small pieces) and bacon. Adjust seasoning if desired (you should be able to taste the worcester sauce, and the mixture should be only slightly sweet).
- Once the minced meat is a greyish brown, add the tomato and bread (in small pieces). Prepare a greased oven-proof dish, preheat the oven to 175C and let the mixture simmer until most of the liquid has evaporated (the mixture should still be moist).
- Pour/spoon all of the mixture into the oven-proof dish, cover it with cheese and bake it at 175C for about 20 minutes (or until the cheese is a golden brown).
Nutrition Facts : Calories 858.1, Fat 57.3, SaturatedFat 22.1, Cholesterol 149.3, Sodium 1114.2, Carbohydrate 45.9, Fiber 4.1, Sugar 21.9, Protein 40.8
ZUCCHINI AND BACON POTATOES
Make and share this Zucchini and Bacon Potatoes recipe from Food.com.
Provided by Punky Julster
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet, fry the bacon until almost crisp.
- Drain most of the fat.
- Chop the bacon and return to pan.
- Add sliced zucchini, butter and oil.
- Sautee until slightly soft.
- In a large serving bowl, slice the potatoes about 1/2" thick.
- Add bacon-veggie mixture, salt and freshly ground pepper and mix well.
- Serve hot or warm.
- *You may also use sliced onions in this recipe.
- Add them with the zucchini.
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