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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A bit of bacon lends hearty flavor to this colorful side dish, while low-fat cheese helps keep the calories in check. Jan Caldwell sent the recipe from her kitchen in Shingle Springs, California. Ingredients:
1 bacon strip, cut into 1-inch pieces |
1 medium zucchini |
1/8 teaspoon salt |
1/8 teaspoon dried oregano |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper |
1 plum tomato, halved and sliced |
1/4 cup sliced onion |
1/4 cup shredded reduced-fat sharp cheddar cheese |
Directions:
1. In a small nonstick skillet, cook bacon over medium heat until cooked but not crisp. Using a slotted spoon, remove bacon to paper towels to drain. Cut zucchini in half widthwise; cut halves lengthwise into quarters. Place in an ungreased shallow 1-qt. baking dish.
2. Combine the salt, oregano, garlic powder and pepper; sprinkle half over the zucchini. Top with tomato, onion, remaining seasonings and bacon. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5-10 minutes longer or until zucchini is tender. Yield: 2 servings.
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