Potatoes With Bacon Zucchini Recipes

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ZUCCHINI AND POTATO BAKE



Zucchini and Potato Bake image

This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.

Provided by Jana

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h15m

Yield 6

Number Of Ingredients 9

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
  • Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 35 g, Fat 9.8 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 108 mg, Sugar 3.6 g

ZUCCHINI AND BACON POTATOES



Zucchini and Bacon Potatoes image

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

1 medium zucchini, sliced fairly thin
2 tablespoons butter
6 large potatoes, boiled and skinned
4 tablespoons olive oil
6 slices bacon
salt and pepper

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.

ZUCCHINI BACON & POTATO PANCAKES



Zucchini Bacon & Potato Pancakes image

Growing up as part of a German family in southeastern Wisconsin, potato pancakes were a staple on our dinner table, especially during a Friday night fish fry. I've adapted my mom's recipe to include fresh from the garden zucchini and my favorite add-in, bacon! These are the perfect side with fish, some farm fresh eggs, or even...

Provided by Becca www.itsyummi.com

Categories     Sides

Time 30m

Number Of Ingredients 15

2-3 slice bacon, diced and crisply cooked
1 Tbsp butter, unsalted
1 small onion, diced
1 clove garlic, minced
2 medium zucchini, grated
10 oz potatoes, peeled and grated
1/2 tsp kosher salt
1 large egg
2 Tbsp all-purpose flour
1/2 tsp baking powder
1/4 c panko bread crumbs
1/8 c parmesan cheese, freshly grated
1/2 tsp black pepper
1/4 tsp paprika
sour cream or creme fraiche, for serving

Steps:

  • 1. Place zucchini and potato into a colander over a medium-sized bowl. Sprinkle with salt and toss to coat. Let the mixture sit in the colander for about 10 minutes, then press down with a clean towel to squeeze out the excess water.
  • 2. While you're waiting for the mixture to drain, place a medium-sized sauté or fry pan over medium heat. Place diced bacon into the pan and cook for 2-3 minutes, until some of the bacon has rendered and there are approximately 1-2 Tablespoons of grease in the pan. Add onion and continue cooking, stirring occasionally, until the onion is translucent and the bacon is almost crispy. Add garlic and cook for 1 more minute. Remove bacon, onion, and garlic from the pan with a slotted spoon and place on a paper towel to drain. Remove the pan from the heat, but do not remove grease from the pan.
  • 3. In a medium-sized bowl, whisk together the egg, flour, baking powder, pepper, and paprika. Add the bread crumbs, cooked bacon mixture, and the zucchini and potato mixture and stir to combine. Fold in the Parmesan cheese until everything is well combined.
  • 4. Place the sauté pan you used to cook the bacon back over medium heat. If the pan seems dry, add 1 Tablespoon of butter. Once the pan has reheated, drop in the batter 1/8 cup (2 Tablespoons) at a time. Flatten each pancake gently with a fork. Cook for about 2 minutes, until the edges are golden brown. Flip the pancakes over and cook for an additional 2 minutes. Place on an oven-safe plate and keep the cooked pancakes warm at 200 degrees until you're ready to serve them. If desired, top with sour cream or crème fraiche before serving.

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