Prep 5 mins
Cook 10 mins
A recipe from a Mennonite cookbook "Cooking from Quilt Country" that sounds really tasty. I wanted to save this before I have to return the book to the library. (I have adjusted the amount of oil called for in the recipe, from 3 tbsp to 1-2 tbsp, based upon reviews.)
- Wash and snap green beans, then steam 3-4 minutes - should still be a bit firm.
- Drain and set aside in covered bowl.
- In large skillet, saute bacon until crisp, remove with slotted spoon and set aside.
- To the skillet, add enough oil to make about 1-2 tbsp of fat in the pan and saute onion, zucchini and the savoury or thyme.
- Cook over medium-high heat until crisp-tender (4 min) and stir in beans, bacon, salt and pepper and heat through.
There's nothing like crisp-tender beans, onion and zucchini flavored with bacon. As a child, this was my favorite vegetable side dish, except my mom would quickly fry everything up, then add a small can of tomato sauce. This dish sure did complement my spaghetti dinner. After awhile I couldn't resist putting a dollop of sauce (made with Italian sausage) over the vegetables on my plate--just to bring back warm family memories and that familiar taste of childhood. Plain or with tomato sauce, this recipe is delicious. Thank you, mums, for sharing.
This has a great combination of flavors and we loved the different textures of the cooked bacon, beans and zucchini. I added a dash of garlic powder, and when I make this again I'll use 2 teaspoons of bacon fat and 2 teaspoons of vegetable oil. We all loved the way the green beans, bacon and zucchini tasted together and I'm looking forward to serving this again. Thanks for posting!
What a great recipe. This is seriously delicious. Our whole family loved it including the kids! Only thing we did different was not steaming the green beans first - turned out fantastic anyway. Everyone should give this one a try.