Best Zucchini With Bacon Cheese Recipes

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CHEESY ZUCCHINI NOODLES WITH BACON



Cheesy Zucchini Noodles with Bacon image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound zucchini (about 3 medium)
1/2 cup cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 slices bacon, chopped
2 teaspoons unsalted butter
2 scallions, thinly sliced (white and green parts separated)
1 clove garlic, minced
2 teaspoons all-purpose flour
2/3 cup milk
1/2 teaspoon Dijon mustard
Pinch cayenne pepper
1/3 cup shredded Cheddar cheese

Steps:

  • Cut the zucchini into long noodles using a spiralizer (or use 1 pound store-bought zucchini noodles). Set aside.
  • Put a rimmed baking sheet in the oven and preheat to 425 degrees F. Toss the tomatoes with 1 tablespoon olive oil in a small bowl and season with salt and black pepper. Spread on the hot baking sheet and bake until the tomatoes are slightly softened and just browned around the edges, 7 to 10 minutes.
  • Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, about 7 minutes. Remove to a paper towel¿lined plate and wipe out the skillet. Melt the butter in the skillet and add the scallion whites and garlic; cook until softened, about 1 minute. Add the flour and stir to combine, about 30 seconds. Whisk in the milk, mustard, cayenne and 1/2 teaspoon salt. Cook, whisking, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheese until smooth.
  • Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and black pepper. Cook, stirring, until the zucchini is just softened, 2 to 3 minutes. Using tongs, transfer the zucchini to the cheese sauce, leaving any extra liquid in the skillet. Cook over medium heat, gently tossing until coated; season with salt and black pepper. Top with the roasted tomatoes, bacon and scallion greens.

GRILLED BACON, EGG AND CHEESE ZUCCHINI BOATS



Grilled Bacon, Egg and Cheese Zucchini Boats image

Perfect for breakfast, lunch or dinner, these zucchinis boats are filled with eggs, two kinds of cheese, garlic and fresh chives. Grilling them over indirect heat adds a smokey flavor to the eggs and keeps them from drying out. At the end, the boats are wrapped in salty bacon, making them utterly irresistible.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 medium zucchinis (about 1 pound 9 ounces total and/or each about 9 inches long)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/4 cup extra-sharp shredded Cheddar (about 1 ounce)
1/4 cup grated Havarti cheese (about 1 ounce)
1/4 cup finely chopped fresh chives
1/4 cup heavy cream
4 large eggs
1 clove garlic, grated
4 strips bacon

Steps:

  • Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off the middle burner for 3-burner grills or the 2 middle burners for grills with 4 or more burners and keep the other 2 burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (The grill should be around 400 degrees F. Be sure to consult the grill manufacturer's guide for the best results.)
  • Slice the zucchinis down the middle, lengthwise like a hotdog, so that you have 4 long, equal pieces of zucchini. Use a teaspoon to remove the flesh of the zucchini, being sure to leave a 1/4-inch border and to not pierce the bottom of the zucchini. Finely chop 1/2 cup of the zucchini flesh and discard or save the remainder for another use. Place the chopped zucchini flesh into a clean kitchen towel and wring out as much liquid as possible. Place the zucchini flesh into a medium liquid measuring cup or bowl.
  • Flip the zucchini boats over so that the peel side is facing up and brush all four pieces with olive oil. Season the peel side with 1/4 teaspoon salt and a few grinds of pepper, then flip over and season the flesh side with another 1/4 teaspoon salt and a few grinds of pepper.
  • Add the Cheddar, Havarti, chives, cream, eggs, garlic, 1 teaspoon salt and a few grinds of pepper to the liquid measuring cup or bowl with the zucchini flesh. Whisk until well combined. Pour the mixture into the cavity of each zucchini boat.
  • Using both hands to lift the zucchini carefully, place the filled boat in the middle of the grill over indirect heat (where the burner is turned off), cover, and cook until the eggs have puffed up slightly and are just set, 25 to 30 minutes. Use grilling tongs to remove the zucchini to a cutting board. Carefully wrap each zucchini boat in 1 of the bacon strips. Return to the grill over indirect heat and continue grilling, covered, until the eggs are completely set and the bacon is warmed and just crispy, 18 to 20 minutes.

ZUCCHINI BACON QUICHE



Zucchini Bacon Quiche image

I look forward to midsummer, when the zucchini is ready and I can prepare this yummy quiche. The crust is made with convenient refrigerated crescent rolls. My family has been enjoying this quiche for years. - Sheri Krueger Black Creek, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
6 bacon strips, diced
3 cups thinly sliced zucchini (about 1-1/4 pounds)
1 medium onion, chopped
2 large eggs, lightly beaten
2 cups part-skim shredded mozzarella cheese
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

Steps:

  • Separate crescent dough into eight triangles; place in a greased 10-in. pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perforations. Spread with mustard., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute zucchini and onion in drippings until tender. In a large bowl, combine the eggs, cheese, seasonings, bacon and zucchini mixture. Pour into crust., Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with a foil if pastry browns too quickly.

Nutrition Facts :

BACON STUFFED ZUCCHINI



Bacon Stuffed Zucchini image

My mother-in-law's garden was popping out zucchinis the size of newborn babies... one night I concocted this in an attempt to use up one we had in our fridge, and it's now a household favorite! This is very versitile, but different from many of the other "stuffed zucchini" recipes I've seen because it contains NO tomatoes or tomato sauce. You can also easily leave out the bacon to make this vegetarian. This would be a good "clean out your fridge" recipe as you can add/ substract anything you want!

Provided by GetU4ThatCoconut

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 gigantic zucchini (may use multiple smaller ones)
1/2 tablespoon butter
1/2 tablespoon olive oil
1 head broccoli, cut into small florets
mixed mushrooms, 1 avg. package, sliced
1 red bell pepper, diced
1 medium onion, diced
6 slices bacon, cooked and crumbled
3/4 cup low-fat cheddar cheese, shredded
1 tablespoon garlic, minced
salt and pepper
1 pinch cayenne pepper
1/2 teaspoon cumin

Steps:

  • Preheat oven to 375 degrees.
  • Cut zucchini lengthwise, and using a spoon, scoop out the seeds; discard.
  • Continue scooping out flesh (save this and dice) until you have a zucchini boat (about 1/2 inch thick; don't scoop too thin or your zucchini will turn to complete mush).
  • In a large skillet, add butter and oil to medium-high heat.
  • Saute mushrooms and onions for about 4 to 5 minutes.
  • Add broccoli, bell peppers, saved zucchini and garlic; cook about 3 minutes more.
  • Add salt, pepper, cayenne, and cumin.
  • Mix in half of the cheese and half of the cooked bacon.
  • Scoop filling into the hollowed out zucchini(s).
  • Place onto foil lined baking sheet; cover with another sheet of foil and crimp the edges of the 2 sheets together to make a foil packet.
  • Poke a few SMALL holes in the top of the packet.
  • Bake for 15-20 minutes (less if you have small zucchinis).
  • Remove from oven; remove top foil sheet.
  • Cover in remaining cheese and bacon.
  • Place back in oven (uncovered) for a few minutes until cheese melts.

Nutrition Facts : Calories 202, Fat 13.8, SaturatedFat 4.8, Cholesterol 20.9, Sodium 320.3, Carbohydrate 11.8, Fiber 3.7, Sugar 4, Protein 9.8

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