Zucchini Italiano Recipe


Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings6
MethodMain Ingredient
Interest Group


 Zucchini6 Small, cut in 1/4 inch slices
 Onion1⁄2 Cup (8 tbs), chopped
 Green pepper1⁄4 Cup (4 tbs), chopped
 Margarine/Butter2 Tablespoon
 Canned tomato sauce15 Ounce (1 Can)
 Dried basil3⁄4 Teaspoon, crushed
 Dried thyme1⁄2 Teaspoon, crushed
 Salt1⁄4 Teaspoon
 Hard cooked eggs2
 Mozzarella cheese6 Ounce, sliced (1 Package)
 Bacon slices6 , crisp-cooked, drained, and crumbled

Nutrition Facts

Serving size

Calories 210 Calories from Fat 120

% Daily Value*

Total Fat 14 g21%

Saturated Fat 5.4 g27.2%

Trans Fat 0 g

Cholesterol 104.7 mg

Sodium 703.1 mg29.3%

Total Carbohydrates 12 g4%

Dietary Fiber 3.4 g13.8%

Sugars 6.8 g

Protein 12 g24.4%

Vitamin A 23.7% Vitamin C 61.1%

Calcium 20.9% Iron 13.5%

*Based on a 2000 Calorie diet


In large saucepan cook zucchini, covered, in boiling salted water till crisp-tender, about 5 minutes.
Drain well.
Cook onion and green pepper in margarine till tender but not brown.
Stir in tomato sauce, basil, thyme, and salt; heat through.
Remove yolks from hard-cooked eggs; set aside.
Chop egg whites and add to tomato mixture.
In 11 x 7 1/2 x 1 1/2-inch baking dish layer the zucchini, half the tomato sauce, the cheese slices, the remaining tomato sauce, and crumbled bacon.
Bake at 350° till heated through, 15 to 20 minutes.
Sieve egg yolks and sprinkle atop.