Total Time
45mins
Prep 30 mins
Cook 15 mins

I love this recipe! You can do all kinds of things with it by using your favorite fresh veggies from the garden. I am always asked for the recipe when I take it to potlucks. A friend of mine shared it with me so I don't know how she got it but I am glad she did!

Ingredients Nutrition

Directions

  1. Saute almonds with bacon in large skillet.
  2. When almonds are lighly roasted and bacon is crisp, remove from skillet with slotted spoon.
  3. Add zucchine, eggplant and onion to the skillet with dripping from the bacon; cover and cook over medium-low heat for 15 minutes, stirring often.
  4. Mix in flour.
  5. Add tomatoes;stir in garlic, salt, pepper, and basil.
  6. Layer vegetable mixture, almonds and bacon mixture, then Swiss cheese slices, making 2 layers of each, into a 2 quart baking dish ending with a ring of almonds and bacon in a ring on top.
  7. Bake, uncovered in a preheated 400 degree oven for 15 to 20 minutes or until bubbly throughout.
Most Helpful

4 5

This recipe was very good, with a few changes to suite our tastes. on step 3 I peeled eggplant, sliced and saute 10 mins. in bacon drippings first and set aside. then preceded on with step but only cooking the rest of veggies. for 10 mins. I also increased pepper(black) to 1/2 teaspoon and basil increased to 2 teaspoons. when layering vegetables I started first with a layer of eggplant and then half of veggie mix then half of bacon and almonds then half of cheese then repeated. I will make again, We enjoyed it, Thanks

3 5

The casserole was easy to make but it was just lacking something. I made as posted except I left off the almonds. It just wasn't as flavorful as I thought it would be. I do think that it could be doctored up and almost any vegetables could be used. I will try it again and change it a little.