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    You are in: Home / Recipes / Zucchini and Bacon Casserole Recipe
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    Zucchini and Bacon Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    kittycara's Note:

    My hubbie made this for me. Thought I would share. Saw nothing like it on here.

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    Units: US | Metric


    1. 1
      Fry bacon leaving just enough grease to saute zucchini & tomatoes.
    2. 2
      (I use a big roasting pan so I only use one pan).
    3. 3
      Cook zucchini and tomatoes to desired doneness.
    4. 4
      Crumble cooked bacon into large pieces & add to zucchini-tomato mixture.
    5. 5
      Top with cheese. Let stand to melt.
    6. 6
      Now it is up to you if you mix the cheese in or just leave topped.
    7. 7
      Great the next day too.

    Ratings & Reviews:

    • on September 05, 2007


      Pretty tasty for all the veggies in this. I substituted yellow squash for half of the zucchini squash to give some variety in the color and texture. Next time, though, I will probably only use a pound of bacon since there was a lot of meat fat that the veggies were soaking in by the time all was said and done. Overall rating pretty good, though.

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    • on September 03, 2007


      Love the addition of bacon and cheese. Yummy! Thanks Kittycara :)

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    • on May 30, 2007


      kittycara this is great! Had everything on hand, so that made it super duper easy. I did caramelize some onions and garlic, (had this for another dish I was preparing) so added this too. Sprinkled the top w/ paprika, and it was devoured by all. Thanks!

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    Read All Reviews (5)


    Nutritional Facts for Zucchini and Bacon Casserole

    Serving Size: 1 (309 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 936.3
    Calories from Fat 784
    Total Fat 87.2 g
    Saturated Fat 30.2 g
    Cholesterol 141.1 mg
    Sodium 1674.0 mg
    Total Carbohydrate 9.5 g
    Dietary Fiber 2.5 g
    Sugars 4.5 g
    Protein 28.6 g

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