Bacon Herb Zucchini Recipes
ZUCCHINI HERB CASSEROLE
I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.
Provided by Debi Blair McGinness
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
- Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
- Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.5 g, Cholesterol 39.5 mg, Fat 17.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 8.7 g, Sodium 628.3 mg, Sugar 3.8 g
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
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts :
ZUCCHINI BACON APPETIZERS
I found a handwritten recipe, in my father's recipe box, that I had never had before. It sounded so good and I had all of the ingredients, so I decided to give it a try. Well, sometimes I just can't resist tweaking a perfectly good recipe. This is the result. It's similar to a crustless quiche and is absolutely delicious!
Provided by Teresa G. @sokygal
Categories Other Appetizers
Number Of Ingredients 17
Steps:
- Gather ingredients and prep fresh herbs, zucchini and cheese.
- Preheat oven to 375ºF.
- Lightly grease or spray a 9"x13" baking dish or pan; set aside.
- In a large mixing bowl, mix together zucchini and the next 6 ingredients.
- Add eggs and oil; combine well; set aside.
- In a small bowl stir to combine biscuit mix and remaining 7 ingredients; add to zucchini mixture.
- Use sturdy spoon to combine well.
- Pour into prepared dish; smooth mixture down and into corners; bake at 375ºF for 30 minutes.
- Remove from oven and allow to cool for a few minutes before cutting into squares. Serve warm or at room temperature. Cover and refrigerate leftovers.
ZUCCHINI, BACON AND MUSHROOM SAUTE
This easy zucchini side dish is delicious. Bacon adds a great smoky flavor. Worcestershire sauce gives a nice tanginess. It will be fantastic alongside grilled steaks, chicken or burgers.
Provided by Sue Adame
Categories Other Side Dishes
Time 40m
Number Of Ingredients 8
Steps:
- 1. Heat 1 tablespoon olive oil in heavy skillet. Add the bacon and cook until semi-crispy.
- 2. Add onion and garlic to skillet. Cook until onion is translucent in color.
- 3. Add salt, pepper, and zucchini. Cook until zucchini is fork-tender.
- 4. Add the Worcestershire and mushrooms stirring frequently for 2-3 minutes. Serve immediately.
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- Preheat oven to 350 degrees F. Spray a 1 1/2 quart baking dish (or 8 x 8 inch) with nonstick cooking spray.
- Cut bacon into small pieces and fry until crisp in a skillet; remove the bacon bits, leaving the grease in the pan.
- Saute diced onions in the bacon grease until tender. Add undrained tomatoes, salt, pepper, and dried basil. Simmer for 5 minutes.
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- Heat a large frying pan or cast iron pan over medium heat. Add the bacon butter and use a spatula to coat the bottom of the pan. Add the potatoes, cover, and cook for 10 – 15 minutes, stirring frequently, or until the potatoes are fully cooked and a little browned on the sides.
- Add the zucchini and onions and saute until the zucchini are tender and the onion is soft and translucent. Add the mushrooms, sprinkle with seasonings, then cover and cook, stirring occasionally until the mushrooms are tender.
- Remove the veggies from the pan. If there is any residue stuck on the bottom of the pan, scrub it out and rinse with hot water. Return the pan to medium heat and spray with cooking spray if desired, then coat with bacon butter. Pour in the whisked eggs, sprinkle with a little Red Robin seasoning and freshly ground pepper, then add the veggies, spreading them evenly around the pan. Sprinkle with most of the chopped bacon, the herbs and the cheeses, then the tomatoes on top. Sprinkle the rest of the bacon on top.
- Reduce heat to medium low, cover the pan and let cook for about 10 – 15 minutes longer or until the cheeses are melted and the eggs are set. Remove from heat, slice into wedges and serve.
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