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Categories:Viewed: 55 - Published at: 2 years ago
Ingredients
- 4 slices bacon
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 cup diced canned tomato
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon dried sage, crushed
- 1/4 teaspoon dried summer savory, crushed
- 1/4 teaspoon dried oregano, crushed
- 1/8 teaspoon black pepper
- 3 1/2 cups sliced zucchini
- 1/3 cup grated parmesan cheese
Method
- In a skillet, cook the bacon until crisp.
- Drain the bacon, reserving 2 tablespoons of the drippings in the skillet.
- Crumble the bacon and set aside.
- Cook the chopped onion and celery in the bacon drippings until tender but not brown.
- Stir in the undrained tomatoes, parsley, sage, savory, oregano and pepper.
- Add the sliced zucchini.
- Bring the vegetable mixture to a boil; reduce the heat.
- Cover and cook about 10 minutes or until the zucchini is tender-crisp, stirring occasionally.
- Sprinkle with Parmesan cheese and crumbled bacon.
