Prep 20 mins
Cook 1 hr
My dislike of zucchini, in the face of this delicious and fragrant side dish, went out the window.
- 8 medium zucchini, sliced 1/2 in. thick
- 2 (16 ounce) canss&w Italian stewed tomatoes
- 1 lb bacon, chopped
- 1 large onion
- garlic clove
- olive oil
- Cook chopped bacon until done, but not crispy.Drain and set aside.
- Saute sliced zucchini in large skillet, tossing in chopped onion, at the last moment adding crushed garlic cloves.
- 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.
- Optional: Top with parmesan or grated mozzarella.
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.
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.
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!