Italian Stewed Zucchini and Tomatoes

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

My dislike of zucchini, in the face of this delicious and fragrant side dish, went out the window.

Ingredients Nutrition

Directions

  1. Cook chopped bacon until done, but not crispy.Drain and set aside.
  2. Saute sliced zucchini in large skillet, tossing in chopped onion, at the last moment adding crushed garlic cloves.
  3. Transfer to 6-8 qt pot, adding bacon and canned tomatoes, seasonings and more garlic, plus just enough water to make sure everything is covered. C over and cook over medium-low heat until zucchini is tender, keeping an eye on the fluid.
  4. Optional: Top with parmesan or grated mozzarella.
Most Helpful

5 5

I have made zucchinni & tomatoes many times I was pleased with this recipe. The addition of bacon is a twist & adds a new dimension to the flavor. I used 2 garlic cloves, 2 t of italian seasoning, and added a pinch of sugar.

5 5

When my husband says 'This really is good', he really means it. I made half a recipe and a few minor changes. Rather than adding pinches of each herb, I simply tossed in a generous teaspoon of Italian seasoning. Also used chicken stock instead of water to cover the veggies. Vegetable stock would give a good result, too. The parmesan adds a nice touch. Made and enjoyed for Pick a Chef.

4 5

PAC Fall 2007 ~ My mom makes something very similar to this except without the bacon. I like the flavor that the bacon infuses into it. Used two garlic cloves and about 1/2-1 tsp. each on the herbs except the marjoram as I didn't have any. I did add some salt and pepper to help with the seasoning. I also cooked the bacon first, then added the onion and let that cook for about 5 minutes. I then added the zucchini, tomatoes and herbs and a little water and let simmer about 20-25 minutes. I forgot to sprinkle any cheese on top but will do so with the leftovers. Thanks Angelique!