Ingredients Jump to Instructions ↓

  1. 4 bacon strips, diced

  2. 1/2 cup chopped celery

  3. 1/2 cup chopped onion

  4. 3/4 cup canned diced tomatoes with juice

  5. 1 tablespoon minced fresh parsley

  6. 1/4 teaspoon each dried oregano, savory and rubbed sage

  7. 1/4 teaspoon salt

  8. 1/8 teaspoon pepper

  9. 4 cups sliced zucchini

  10. 3 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute celery and onion until tender. Add the tomatoes, parsley, oregano, savory, sage, salt, pepper and zucchini. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 7-10 minutes or until zucchini is tender. Sprinkle with Parmesan cheese and bacon. Yield: 6-8 servings.


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