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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The herbs in this dish really complement a Thanksgiving turkey. The recipe can easily be doubled to serve a larger group. Betty Korte, Collinsville, Illinois Ingredients:
4 bacon strips, diced |
1/2 cup chopped celery |
1/2 cup chopped onion |
3/4 cup canned diced tomatoes with juice |
1 tablespoon minced fresh parsley |
1/4 teaspoon each dried oregano, savory and rubbed sage |
1/4 teaspoon salt |
1/8 teaspoon pepper |
4 cups sliced zucchini |
3 tablespoons grated parmesan cheese |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 1 tablespoon drippings.
2. In the drippings, saute celery and onion until tender. Add the tomatoes, parsley, oregano, savory, sage, salt, pepper and zucchini. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 7-10 minutes or until zucchini is tender. Sprinkle with Parmesan cheese and bacon. Yield: 6-8 servings.
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