Baked Zucchini with Bacon
Enjoy my Baked Zucchini with Bacon made with fresh zucchini, smoky bacon, onion, and tomato sauce, topped with crushed saltine crackers and Parmesan cheese and baked until golden and bubbly.
Servings 8 servings
Ingredients
- 6 slices bacon diced
- 1 large yellow or white onion sliced
- 2 cloves garlic minced
- 4 cups fresh zucchini sliced (about 2 medium)
- 8 ounces tomato sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 12 saltine crackers crushed
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil (or butter)
Instructions
- Preheat the oven to 350 degrees. Grease a casserole dish with either butter or cooking spray and set aside.
- Cook the bacon in a large skillet over medium heat until it is cooked but not crisp.6 slices bacon
- Add the onion and garlic. Cook, stirring often, until the onion is softened.1 large yellow or white onion, 2 cloves garlic
- Remove the pan from heat and stir in the zucchini, tomato sauce, salt, and pepper.4 cups fresh zucchini, 8 ounces tomato sauce, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Pour the zucchini mixture into the prepared casserole dish.
- Crush the crackers and combine with the Parmesan cheese.12 saltine crackers, ½ cup grated Parmesan cheese
- Sprinkle the cracker and cheese mixture evenly over the zucchini mixture.
- Drizzle the top with olive oil or dot with butter.2 tablespoons olive oil
- Cover with foil and bake for about 30 minutes, or until hot and bubbly. Remove the cover about 10 minutes before the end of cooking time to allow for better browning.
Notes
- Cook the bacon until it's done but not fully crisp. It finishes cooking in the casserole.
- For a firmer casserole, toss the sliced zucchini with about a teaspoon of salt and let it drain in a colander for 20 to 30 minutes, then wipe it dry before using. This step is optional. If you use it, eliminate the salt called for in the recipe and decrease the cook time by 5 to 8 minutes.
- Crush the crackers in a sealed plastic bag with a rolling pin for the easiest cleanup.
- Remove the foil for the last 10 minutes of baking so the topping browns. Watch it closely once uncovered.
- Leftovers keep in the refrigerator for up to 3 days. This casserole does not freeze well.
Nutrition
Serving: -33 | Calories: 107kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 438mg | Potassium: 288mg | Fiber: 1g | Sugar: 3g | Vitamin A: 302IU | Vitamin C: 14mg | Calcium: 75mg | Iron: 1mg
