Green Beans With Zucchini and Bacon |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A recipe from a Mennonite cookbook Cooking from Quilt Country that sounds really tasty. I wanted to save this before I have to return the book to the library. (I have adjusted the amount of oil called for in the recipe, from 3 tbsp to 1-2 tbsp, based upon reviews.) Ingredients:
1 1/4 lbs green beans, fresh |
4 slices bacon, coarsely chopped |
1 tablespoon vegetable oil |
2 zucchini, medium sized, sliced 1 /4-inch thick |
1/2 cup onion, finely chopped |
1/4 teaspoon dried savory or 1/4 teaspoon thyme |
salt |
pepper |
Directions:
1. Wash and snap green beans, then steam 3-4 minutes - should still be a bit firm.
2. Drain and set aside in covered bowl.
3. In large skillet, saute bacon until crisp, remove with slotted spoon and set aside.
4. To the skillet, add enough oil to make about 1-2 tbsp of fat in the pan and saute onion, zucchini and the savoury or thyme.
5. Cook over medium-high heat until crisp-tender (4 min) and stir in beans, bacon, salt and pepper and heat through.
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