ZUCCHINI BACON POTATO SKILLET
Delicious one skillet meal made with zucchini squash, potatoes, and bacon.
Categories Main Dish: Pork
Time 50m
Number Of Ingredients 6
Steps:
- Cook bacon till very crispy; drain off all but about 1 Tbsp grease. Add potatoes to pan and cook till crisp tender, about 15-20 minutes. (You can add a little water to the pan to speed things up a bit.)
- Add zucchini and squash and cook for about 5 minutes longer. (Don't over-cook the squash, you don't want it all mushy.)
- Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 444 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 20 grams fat, Fiber 5 grams fiber, Protein 24 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1011 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
ZUCCHINI BACON & POTATO PANCAKES
Growing up as part of a German family in southeastern Wisconsin, potato pancakes were a staple on our dinner table, especially during a Friday night fish fry. I've adapted my mom's recipe to include fresh from the garden zucchini and my favorite add-in, bacon! These are the perfect side with fish, some farm fresh eggs, or even...
Provided by Becca www.itsyummi.com
Categories Sides
Time 30m
Number Of Ingredients 15
Steps:
- 1. Place zucchini and potato into a colander over a medium-sized bowl. Sprinkle with salt and toss to coat. Let the mixture sit in the colander for about 10 minutes, then press down with a clean towel to squeeze out the excess water.
- 2. While you're waiting for the mixture to drain, place a medium-sized sauté or fry pan over medium heat. Place diced bacon into the pan and cook for 2-3 minutes, until some of the bacon has rendered and there are approximately 1-2 Tablespoons of grease in the pan. Add onion and continue cooking, stirring occasionally, until the onion is translucent and the bacon is almost crispy. Add garlic and cook for 1 more minute. Remove bacon, onion, and garlic from the pan with a slotted spoon and place on a paper towel to drain. Remove the pan from the heat, but do not remove grease from the pan.
- 3. In a medium-sized bowl, whisk together the egg, flour, baking powder, pepper, and paprika. Add the bread crumbs, cooked bacon mixture, and the zucchini and potato mixture and stir to combine. Fold in the Parmesan cheese until everything is well combined.
- 4. Place the sauté pan you used to cook the bacon back over medium heat. If the pan seems dry, add 1 Tablespoon of butter. Once the pan has reheated, drop in the batter 1/8 cup (2 Tablespoons) at a time. Flatten each pancake gently with a fork. Cook for about 2 minutes, until the edges are golden brown. Flip the pancakes over and cook for an additional 2 minutes. Place on an oven-safe plate and keep the cooked pancakes warm at 200 degrees until you're ready to serve them. If desired, top with sour cream or crème fraiche before serving.
ZUCCHINI AND BACON POTATOES
Make and share this Zucchini and Bacon Potatoes recipe from Food.com.
Provided by Punky Julster
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet, fry the bacon until almost crisp.
- Drain most of the fat.
- Chop the bacon and return to pan.
- Add sliced zucchini, butter and oil.
- Sautee until slightly soft.
- In a large serving bowl, slice the potatoes about 1/2" thick.
- Add bacon-veggie mixture, salt and freshly ground pepper and mix well.
- Serve hot or warm.
- *You may also use sliced onions in this recipe.
- Add them with the zucchini.
ZUCCHINI AND BACON CASSEROLE
Make and share this Zucchini and Bacon Casserole recipe from Food.com.
Provided by kittycara
Categories Vegetable
Time 55m
Yield 5-7 serving(s)
Number Of Ingredients 4
Steps:
- Fry bacon leaving just enough grease to saute zucchini & tomatoes.
- (I use a big roasting pan so I only use one pan).
- Cook zucchini and tomatoes to desired doneness.
- Crumble cooked bacon into large pieces & add to zucchini-tomato mixture.
- Top with cheese. Let stand to melt.
- Now it is up to you if you mix the cheese in or just leave topped.
- Great the next day too.
Nutrition Facts : Calories 936.3, Fat 87.2, SaturatedFat 30.3, Cholesterol 141.2, Sodium 1674.1, Carbohydrate 9.6, Fiber 2.6, Sugar 4.5, Protein 28.7
ZUCCHINI AND BACON BAKE
This is from my neighbour and good friend, Ronnie, who is mother to five great kids. They all love this concoction and so do we. It serves 6-7 unless it is put in front of our former French exchange student, Emma. In that case, it serves one.
Provided by Leggy Peggy
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Before you start, you need to know that, you can speed up the preparation time if you use a food processor to grate the cheese and zucchini, and chop the onion.
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients -- in the order listed. Mix well after each addition.
- Put everything in an 11" x 7" pan. A 9" x 13" pan works, too.
- Bake for 40-45 minutes, or until golden brown.
- Check the bottom. It sometimes browns faster.
Nutrition Facts : Calories 521.2, Fat 41.6, SaturatedFat 11.9, Cholesterol 215.3, Sodium 682.5, Carbohydrate 20.7, Fiber 1.6, Sugar 2.5, Protein 16.2
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