Best Tasty Zucchini Bacon Casserole Cass Recipes

ZUCCHINI AND BACON CASSEROLE

Zucchini and Bacon Casserole image

Make and share this Zucchini and Bacon Casserole recipe from Food.com.

Provided by kittycara

Categories Vegetable

Time 55m

Yield 5-7 serving(s)

Number Of Ingredients 4

Ingredients

8 -10 small zucchini, sliced
2 lbs bacon, fried crisp
2 -4 whole tomatoes, diced large
1 -2 cup mozzarella cheese, grated

Steps:

Fry bacon leaving just enough grease to saute zucchini & tomatoes.
(I use a big roasting pan so I only use one pan).
Cook zucchini and tomatoes to desired doneness.
Crumble cooked bacon into large pieces & add to zucchini-tomato mixture.
Top with cheese. Let stand to melt.
Now it is up to you if you mix the cheese in or just leave topped.
Great the next day too.

Nutrition Facts : Calories 936.3, Fat 87.2, SaturatedFat 30.3, Cholesterol 141.2, Sodium 1674.1, Carbohydrate 9.6, Fiber 2.6, Sugar 4.5, Protein 28.7

ZUCCHINI CASSEROLE WITH TOMATO SAUCE AND BACON RECIPE

Zucchini Casserole With Tomato Sauce and Bacon Recipe image

This zucchini casserole is finished with buttered cracker crumb and Parmesan cheese topping. The zucchini is baked with tomato sauce and bacon.

Provided by Diana Rattray

Categories Side Dish Dinner

Time 1h

Number Of Ingredients 10

Ingredients

Butter, for greasing
6 slices bacon, diced
1 large yellow onion , chopped
4 to 5 cups zucchini, sliced
1(8-ounce) can tomato sauce
3/4 teaspoon kosher salt or to taste
1/4 teaspoon freshly ground black pepper
15 butter crackers, crushed
2 tablespoon unsalted butter, melted
1/2 cup grated Parmesan cheese

Steps:

Gather the ingredients.
Heat the oven to 350 F. Butter a 2-quart casserole.
In a large skillet over medium heat, fry the diced bacon until just cooked, but not crisp. Remove all but 2 tablespoons of drippings.
Add onion to the skillet and cook until it is softened. Stir the zucchini and tomato sauce into the skillet and season with about 3/4 teaspoon of kosher salt, or to taste, and the freshly ground black pepper.
Turn the zucchini mixture into the prepared 2-quart casserole
In a bowl, toss the crushed crackers with the melted butter.
Sprinkle the buttered cracker crumbs and Parmesan cheese over the casserole.
Bake the casserole in the pre-heated oven for about 30 minutes until hot and bubbly.
Serve and enjoy!

Nutrition Facts : Calories 239 kcal, Carbohydrate 17 g, Cholesterol 34 mg, Fiber 3 g, Protein 10 g, SaturatedFat 7 g, Sodium 794 mg, Sugar 6 g, Fat 16 g, ServingSize 6 Servings, UnsaturatedFat 0 g

~ TASTY ZUCCHINI & BACON CASSEROLE ~ CASS

~ Tasty Zucchini & Bacon Casserole ~ Cass image

Another recipe I threw together with what I had. Everyone thoroughly enjoy the delicious flavors. Enjoy!

Provided by Cassie *

Categories Casseroles

Time 1h5m

Number Of Ingredients 11

Ingredients

1 lb grated zucchini ( about 2 small - medium ) if using large, remove seeds )
5 oz fresh shredded, or sharp cheddar cheese
1/2 c small chop onion
1/3 c melted, butter
1/2 c instant white rice
1 1/4 c cottage cheese
6 slice bacon, cooked and chopped
1 Tbsp dried garlic flakes - or 1 clove, minced
salt & pepper to taste
3 eggs
cheddar or monterey jack cheese for top

Steps:

1. Preheat oven to 350 degree F. Spray a 9 x 13 baking dish with non stick cooking spray. In a large bowl, whisk eggs and butter. Add all remaining ingredients, except for the Monterrey Jack cheese. Combine thoroughly.
2. Spread into prepared baking dish and bake for 45 - 55 minutes. The last few minutes of baking, sprinkle with desired amount of Monterrey Jack and continue baking until melted.
3. Remove from oven, let set up for roughly 5 minutes, cut into squares and enjoy!