Super Easy Zucchini Bacon Casserole (Under 30 Minutes)

I’ve been spending extra time visiting my parents to help. I don’t expect to get dinner made for me.

But if I’m there, she’s going to feed me. And recently, she hit a winner.

 Zucchini Bacon Casserole?

Do I need to even say more?

Mom whipped up this little Zucchini Bacon Casserole number for dinner when I was out there recently. I loved it, so noted her recipe.

It was great as-is, but you could easily add whatever meat you like–beef, chicken, sausage–and switch it up. It would serve well as either a main course (the way we ate it), or just simply declare it “Zucchini Bacon Casserole Side.”

Your dinner, your call!

Super Easy Zucchini Bacon Casserole (Under 30 Minutes)

5.0 from 3 votes

Course: Main Courses, Side DishesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Net Carbs

6.83

Fast, simple and delicious. Great as main course or a side.

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✏ What’s in This Thing

• 5 strips bacon

• 1 large zucchini

• 1 medium onion (chopped)

• 1 dash garlic powder

• 8 ounces tomato sauce

• 3/4 cup shredded cheese

⚡ Making This Thing

• Preheat oven to 350 degrees.
• Cook bacon.
• While bacon is cooking, chop up your onion and set aside.
• Once the bacon is crispy, crumble it up and set aside, leaving the grease in the pan.
• Add zucchini, onion, and garlic powder to the pan with bacon grease. Cook until veggies are soft.
• Add tomato sauce and bacon and stir in.
• Cover with shredded cheese.
• Put in oven about fifteen minutes, or until cheese melts.

☕ Notes About This Thing

• This recipe (and many others) are easiest if you have a pan that can go from stovetop  into the oven, perhaps like this ceramic pan or something in cast iron.
• Otherwise, you could keep in on low heat on the stovetop while the cheese melts. It just won’t brown up as nice as in the oven. Or you could transfer it to an over-safe dish for the finishing touches.

‼ Macro Mathing This Thing

• Calories: 4kcal
• Fat: 15.99g
• Saturated Fat: 6.52g
• Polyunsaturated Fat: 2.05g
• Cholesterol: 34.74mg
• Sodium: 618.4mg
• Potassium: 509.29mg
• Carbohydrates: 8.96g
• Fiber: 2.13g
• Sugar: 5.81g
• Vitamin A: 559.69IU
• Vitamin C: 20.46mg
• Calcium: 134.06mg
• Iron: 1.14mg

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You may wonder why there aren’t pictures of the dish after the cheese was browned up, or the near-obligatory “food loaded up on the fork” food-blogger-staple photo.

One, I’m not really that much of a food blogger.

But the most honest answer is this: After smelling the Zucchini Bacon Casserole cook, I was hungry!  When it was ready to eat, picture-taking became completely irrelevant…at least until my belly was full.

Sue me.