Baked Zucchini with Bacon
User Reviews
5
3 reviews
Excellent
Baked Zucchini with Bacon
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A great way to use the abundant supply of summer zucchini - in a casserole with bacon, tomato sauce, and onion.
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Ingredients
- 6 lices Bacon diced
- 1 onion sliced, large yellow or white
- 2 cloves garlic minced
- 4 cups zucchini about 2 medium, sliced
- 1 8 oz. tomato sauce canned
- 1/2 tsp. salt
- 1/4 tsp. black pepper ground
- 12 saltine crackers crushed, whole grain
- 1/2 cup Parmesan Cheese grated
- 2 olive oil or butter, tablespoon
Instructions
- Preheat the oven to 350 degrees. Grease a casserole dish with either butter or cooking spray and set aside.
- Cook the bacon in a large skillet over medium heat until it is cooked but not crisp. Add the onion and garlic. Cook, stirring often, until the onion is softened. Remove the pan from heat and stir in the zucchini, tomato sauce, salt, and pepper. Pour the zucchini mixture into the prepared casserole dish.
- Crush the crackers and combine with the Parmesan cheese. Sprinkle the cracker and cheese mixture evenly over the zucchini mixture. Drizzle the top with olive oil or dot with butter.
- Cover with foil and bake for about 30 minutes, or until hot and bubbly. Remove the cover about 10 minutes before the end of cooking time to allow for better browning.
Notes
Nutrition Information
Show Details
Serving
1
Calories
156kcal
(8%)
Carbohydrates
10g
(3%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
(35%)
Cholesterol
18mg
(6%)
Sodium
534mg
(22%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 156kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 18mg | 6% |
| Sodium | 534mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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