Zucchini, Italian Style
Zucchini, Italian Style
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this dish on 9 Aug 2021, easy to put together and excellent flavor! Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 3-4 zucchini, cut into ¼ inch slices
- ½ cup water
- 4 slices bacon, diced
- 1 small onion, diced
- 1 clove garlic, minced
- 3 slices bread, cubed
- 1 cup Cheddar cheese, diced
- 1 can tomato sauce, (15 oz / 425 g), or 1½ cups with Shortcut
- salt and black pepper, as desired
- Parmesan cheese, grated, as desired
Instructions
- Cook zucchini in boiling water for 5 minutes or until tender, drain well.
- Brown bacon, onion, and garlic in a pan.
- Preheat your oven to 180° C (350° F), get out and grease a 7x11 baking pan with butter or cooking spray.
- To a large mixing bowl, add the drained zucchini, bacon, and all remaining ingredients except the Parmesan. Toss together until blended, season with salt and pepper as desired. When you first add everything to bowl it will be quite full, but it will all mix together well and will settle a bit.
- Pour mixture into the prepared baking pan and spread out evenly.
- Generously sprinkle with Parmesan.
- Bake for 20 minutes.
- Serve and enjoy.
Notes
Shortcut: Tomato Sauce.
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