Green Beans With Zucchini and Bacon

READY IN: 15mins
Recipe by mums the word

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.)

Top Review by ladyfingers

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.

Ingredients Nutrition


  1. Wash and snap green beans, then steam 3-4 minutes - should still be a bit firm.
  2. Drain and set aside in covered bowl.
  3. In large skillet, saute bacon until crisp, remove with slotted spoon and set aside.
  4. 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.
  5. Cook over medium-high heat until crisp-tender (4 min) and stir in beans, bacon, salt and pepper and heat through.

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