I’ve been spending extra time visiting my parents. I tell Mom I don’t want to put her out, but she’s my mom.
If I’m there, she’s going to feed me!
 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!
Ingredients
- 5 strips bacon
- 1 large zucchini
- 1 medium onion (chopped)
- 1 dash garlic powder
- 8 ounces tomato sauce
- 3/4 cup shredded cheese
Instructions
- 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.
Recipe Notes
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.
Thanks, Mom. ♥
Just wanted to comment how much I love your style. I’m sure other food bloggers have their reasons for their choices and I’m fine with that. I do however begin to hear tones of snobbery and pretension in some of the requirements. God luv ya for being a voice of reason in an extreme world.
Thank you so much for your kind words, Delilah. They mean a lot to me. ♥