Skillet Zucchini Bake



This is sort of a “waste not…” recipe because, well, if you’ve ever planted zucchini in the vegetable garden, you know what I mean. This is the time of year when I hear a lot of people saying, “What in the world do I do with all this zucchini?” OR, “We’ve got zucchini coming out of our ears!” It’s truly the gift that keeps on giving and giving AND giving!

So, what to do with it all?

Truth is, there are so many ways to use zucchini, both sweet and savory. Here are just a few: stuffed, in breads, muffins and cookies, zucchini salad, zucchini fritters, grated in arancini, in pancakes or waffles, grilled in long strips and added to a sandwich, added as a pizza topping, stir-fry, seasoned and baked, breaded and fried (Fun-Fact: I’ve even used it in homemade pasta!). Add it to chicken and broccoli, maybe a little red bell pepper for fettuccini Alfredo. Oh, did I mention soup? The possibilities are endless!

OR, you could just make this very simple recipe which is my own adaptation of something my mom used to make years ago. It was one of those things she threw together without measuring, but I’ve recreated it from memory (and added a couple things) because some recipes are just too good NOT to write down and share with others.

Enjoy!

Skillet Zucchini Bake

Ingredients

2 ½ c. Zucchini, 1-inch dice

4 slices Bacon

½ Yellow onion, diced small

2 cloves Garlic, minced

15 oz. can Petite diced tomatoes

8.5 oz. can of corn, drained

½ to ¾ c. Sharp cheddar cheese, grated

Salt-free herb and garlic seasoning, to taste

Method

Preheat oven to 350⁰F.

Arrange bacon in large, oven-proof skillet on stove top over medium heat. Cook bacon until crispy. Remove from pan.

Add diced zucchini, onions and corn to bacon drippings. Sprinkle with herb and garlic seasoning. Stir and cook over medium heat. When onions start turning opaque, add garlic. Stir and cook another minute or so. Remove from heat.

Stir in tomatoes.

Crumble bacon over top. Sprinkle evenly with cheese.

Place in preheated oven and bake at 350⁰F for 30 to 35 minutes. Remove from oven and serve hot.

(Note: This is delicious over rice)

(One last thought…I promise: I cooked and baked this in my 10-inch cast iron skillet).

Click HERE for printable recipe.


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