Bacon Zucchini Dinner Recipe
Bacon doesn't always have to be a breakfast choice, club it with veggies like Zucchini and whip up an equally delicious and filling entry for dinner - like this Bacon Zucchini Dinner! Rich and made highly flavorful, this Bacon Zucchini Dinner is sure to satisfy any palate. Give it a try and you will soon agree to what I just said.
Ingredients
| Bacon 1 pound, sliced | ||
| Onion 1-1/4 cups chopped | ||
| Green pepper | 3/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), crushed | |
| Zucchini 3 cups sliced | ||
| Ripe olives 1 cup sliced | ||
| Sherry or red wine 1/4 cup | ||
| Flour | 1 Tablespoon | |
| Condensed tomato soup 1 10-1/2 ounce can | ||
| Salt | 1/4 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Romano cheese 1/4 cup grated | ||
Directions
Cook bacon in skillet until crisp.
Drain on paper towel.
Pour off most of fat; add chopped onion, green pepper, and garlic.
Saute 3 minutes; add zucchini; saute 5 minutes, stirring gently.
Stir in half the bacon.
Add olives, sherry mixed with flour, tomato soup, and seasonings.
Heat through; spoon into oiled casserole.
Sprinkle with romano cheese; bake at 350° approximately 20 minutes.
Garnish with remaining half of bacon.
Drain on paper towel.
Pour off most of fat; add chopped onion, green pepper, and garlic.
Saute 3 minutes; add zucchini; saute 5 minutes, stirring gently.
Stir in half the bacon.
Add olives, sherry mixed with flour, tomato soup, and seasonings.
Heat through; spoon into oiled casserole.
Sprinkle with romano cheese; bake at 350° approximately 20 minutes.
Garnish with remaining half of bacon.
Chef
