Bacon Mushroom Zucchini Scramble Recipes

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BACON MUSHROOM STUFFED ZUCCHINI RECIPE - (4.5/5)



Bacon Mushroom Stuffed Zucchini Recipe - (4.5/5) image

Provided by rmulleni

Number Of Ingredients 12

Two Medium zucchini cut in half lengthwise
1/2 onion chopped fine
1 cup mushrooms chopped fine
1 tbsp olive oil
1 cup shredded & chopped spinach
2 tbsp fresh parsley chopped fine
2 tbsp bread crumbs
1 tbsp bacon bits
1/2 cup finely chopped tomato, seeds removed (Roma works well)
salt, pepper, garlic salt to taste
Grated Pecorino Romano or Parmesan cheese
A dab of garlic butter adds a nice flavor to filling and also rubbed on zucchini while baking.

Steps:

  • Spray pam on small baking sheet. Place zucchini face down and bake for approximately 15-20 minutes @ 400 degrees. Meanwhile saute onion and mushrooms with olive oil. Add the parsley, spinach, bread crumbs, bacon bits, tomato and seasonings. Saute, when cooked add a little grated cheese. Cut or scrape out seeded area of zucchini, fill with filling. Bake approximately 15 minutes.

ZUCCHINI, BACON AND MUSHROOM SAUTE



Zucchini, Bacon and Mushroom Saute image

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

5 slice bacon, uncooked, cut 1/2 inch slices
2 small zucchini, cut on the bias
8 oz cremini mushrooms, sliced
1/2 large sweet onion, diced
2 Tbsp garlic, minced
1 tsp pepper
1 tsp salt
1 Tbsp Worcestershire sauce

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.

BACON, MUSHROOM, ZUCCHINI SCRAMBLE



Bacon, Mushroom, Zucchini Scramble image

This recipe came about by throwing together tid bits of ingredients left in the fridge, but it has now become a breakfast favourite in our house. The amounts listed are just approximate. Other vegetables can be added/substituted - left-over boiled potatoes, shredded carrots - anything you have on hand, really.

Provided by Avena

Categories     Breakfast

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 8

6 -8 slices bacon
5 mushrooms, sliced
1 onion, chopped
1/2 cup zucchini, shredded
5 -6 eggs
2 -3 tablespoons sour cream
1/2 cup cheese, shredded
salt and pepper

Steps:

  • Place bacon slices on frying pan over low heat. You can bunch them up into little rosettes, that way the bacon will stay a bit juicy.
  • When bacon has just begun to brown, add the onions, mushrooms and zucchini to the pan. Increase heat to medium and fry, stirring occaisonally, till veggies have browned.
  • Meanwhile, beat the eggs with the sour cream. Add salt and pepper.
  • Pour egg mixture over the veggies in the pan. Let the mixture set a little, then scramble.
  • Sprinkle cheese on top of the scrambled eggs and let it melt, then stir everything around once more to combine.
  • Serve with toast.

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