Zucchini Tomato Bacon Bake
Zucchini Tomato Bacon Bake is the a new spin on zucchini casserole. Chunks of zucchini are baked in a homemade marinara sauce and topped with crispy bacon.
Servings: 6 servings
- 4-5 cups zucchini, diced in small chunks (approximately 1/4 inch pieces)
- 3-4 slices bacon
- 1 onion, diced
- 14.5 ounces diced tomatoes with Italian Herbs
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon dried basil
Preheat oven to 350 degrees F. Spray a 1 1/2 quart baking dish (or 8 x 8 inch) with nonstick cooking spray.
Cut bacon into small pieces and fry until crisp in a skillet; remove the bacon bits, leaving the grease in the pan.
Saute diced onions in the bacon grease until tender. Add undrained tomatoes, salt, pepper, and dried basil. Simmer for 5 minutes.
In the prepared dish, layer half the zucchini, half the tomato mixture, then repeat with the other half of both. Top with fried bacon pieces.
Cover tightly with foil, and bake for 1 hour and 15 minutes to 1 hour and a half or until the zucchini is fork tender. Let sit for 10 minutes before serving.
- Regular diced tomatoes can be used instead of the version with Italian herbs or basil, garlic and oregano. You might want to add some more herbs to the homemade marinara if that's the case.
- Use white, yellow or purple onions.
- Cover this bacon zucchini casserole tightly with aluminum foil before baking to prevent too much browning.
- Let the zucchini casserole rest for 10 minutes or so before serving to allow the juices to reabsorb.
- Bread crumbs could be added over top with the bacon, if desired.
- Try our other versions of zucchini casserole: Sour Cream Zucchini Casserole and Cheesy Zucchini Casserole.
Calories: 38kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 300mg | Potassium: 371mg | Fiber: 2g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 23mg | Calcium: 41mg | Iron: 1mg