Best Zucchini And Bacon Casserole Recipes

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

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

ZUCCHINI AND BACON BAKE

Zucchini and Bacon Bake image

This is from my neighbour and good friend, Ronnie, who is mother to five great kids. They all love this concoction and so do we. It serves 6-7 unless it is put in front of our former French exchange student, Emma. In that case, it serves one.

Provided by Leggy Peggy

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces zucchini, shredded
1 large onion, chopped finely
6 -8 ounces lean bacon, in 1/2-inch dice
1 cup cheddar cheese, grated
1 cup self-raising flour
1/2 cup vegetable oil
5 eggs, slightly beaten with black pepper (see next item)
1/4 teaspoon black pepper

Steps:

Before you start, you need to know that, you can speed up the preparation time if you use a food processor to grate the cheese and zucchini, and chop the onion.
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients -- in the order listed. Mix well after each addition.
Put everything in an 11" x 7" pan. A 9" x 13" pan works, too.
Bake for 40-45 minutes, or until golden brown.
Check the bottom. It sometimes browns faster.

Nutrition Facts : Calories 521.2, Fat 41.6, SaturatedFat 11.9, Cholesterol 215.3, Sodium 682.5, Carbohydrate 20.7, Fiber 1.6, Sugar 2.5, Protein 16.2

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

OUR BEST CREAMY CORN, BACON & ZUCCHINI CASSEROLE

Our Best Creamy Corn, Bacon & Zucchini Casserole image

There are so many flavors in this creamy casserole. Between the bacon, zucchini, corn and chipotle pepper, there's something for everyone.

Provided by My Food and Family

Categories Home

Time 40m

Yield 8 servings, about 1/2 cup each

Number Of Ingredients 9

Ingredients

2 Tbsp. KRAFT Lite Zesty Italian Dressing
1/2 cup chopped onion s
4 slices OSCAR MAYER Bacon, chopped
4 zucchini, chopped
1 cup frozen corn
1 pkg. (7 oz.) KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 drained canned chipotle pepper in adobo sauce, finely chopped
2 Tbsp. chopped fresh cilantro

Steps:

Heat oven to 350°F.
Heat dressing in large skillet on medium-high heat. Add onions and bacon; cook and stir 5 min. or until onions are crisp-tender. Stir in zucchini; cook 8 to 10 min. or until zucchini is lightly browned, stirring occasionally. Remove from heat; drain. Add corn, 1 cup cheese, sour cream and peppers; mix well.
Spoon into 2-qt. baking dish; top with remaining cheese.
Bake 15 min. or until cheese is melted and vegetable mixture is heated through; stir. Sprinkle with cilantro.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 4 g, Protein 10 g

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