Zucchini with Sun Dried Tomatoes, Bacon, and Crispy Onions

Name: Zucchini with Sun Dried Tomatoes, Bacon, and Crispy Onions
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: American
Ingredients: 3-4 medium zucchini, sliced into half moons or rounds; 6 strips bacon, cooked and crumbled (reserve bacon fat); 1/3 cup sun-dried tomatoes in oil, drained and sliced; 3 cloves garlic, minced; Salt and pepper to taste; Parmesan cheese, grated, for topping; Crispy fried onions for topping (see above recipe)

Tender skillet zucchini with smoky bacon, tangy sun-dried tomatoes, and crispy fried onions.

Total time

33 min

Serves

4

Difficulty

Medium

play_circle Watch episode 36

Zucchini with Sun Dried Tomatoes, Bacon, and Crispy Onions

As seen on Episode 36

The pantry

kitchen

Essentials · serves 4

3-4 medium zucchini, sliced into half moons or rounds 6 strips bacon, cooked and crumbled (reserve bacon fat) 1/3 cup sun-dried tomatoes in oil, drained and sliced 3 cloves garlic, minced Salt and pepper to taste Parmesan cheese, grated, for topping Crispy fried onions for topping (see above recipe)

·

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The preparation

7 steps, about 33 minutes start to finish.

01
Cook the bacon in a large skillet until crispy. Remove and crumble, leaving 1-2 tbsp of bacon fat in the pan.
02
Over medium-high heat, add the zucchini in a single layer to the bacon fat. Season with salt and pepper. Cook without stirring to develop some color on the cut side, about 3 minutes.
03
Stir and continue cooking until zucchini is tender but not mushy.
04
Add garlic and sun-dried tomatoes and cook 1-2 minutes more.
05
Stir in the crumbled bacon.
06
Transfer to a serving dish. Top with freshly grated Parmesan and a generous pile of crispy fried onions.
07
Serve immediately.

lightbulb The chef's notes

“Lay the zucchini in the bacon fat and leave it alone a few minutes to brown before you stir. Pull it while it still has some bite, zucchini slides from tender to mushy in a hurry.”

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