This Skillet Zucchini is full of great flavors! From the garden-fresh zucchini, tomatoes, and onions to the crunchy bacon and cheese, this one-skillet meal idea can be a complete meal or savory side dish!
Need a great dish that uses up all the surplus of garden vegetables and zucchini you have lying around? This skillet zucchini recipe is perfect. The veggies combined with the bacon and cheese are perfect for a hearty but healthy dish. This easy zucchini recipe is one worth trying!
One-Skillet Zucchini Meal
Ingredients for Skillet Zucchini
- 1/4 cup butter
- 8 cups zucchini, cubed or sliced
- 1 large onion, sliced
- 2-3 medium to large tomatoes, chunked
- 6 slices of bacon, chopped
- 1/4 cup water
- 1/2 cup bread crumbs
- 1 teaspoon soy sauce
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- salt and pepper to taste
Directions
In a large 5-quart skillet, melt the butter over medium heat. Mix in the prepared zucchini, tomatoes, onions, and bacon. Season with salt and pepper and add in water. Stir. Cover and return to heat. Cook for 10 minutes, occasionally stirring, until vegetables are tender.
Gently mix in the bread crumbs, soy sauce, and cheeses. Cover and allow the cheese to melt. Serve warm, and enjoy!
Skillet Zucchini Tips
Top this skillet zucchini with a sprinkle of shredded parmesan cheese and broil for a couple of minutes for a dish that looks extra yummy and fancy!
Wan a dish that’s on the lighter side? Skip the breadcrumbs and cheese for a low-carb and dairy-free side dish with still amazing flavor! Want to cut even more calories? Omit the butter entirely and simply spray your skillet lightly with cooking spray.
Storing Skillet Zucchini
I would highly recommend eating this fresh if possible. However, if you have leftovers, put them in an airtight container in the refrigerator for up to 3 days. Reheat in the skillet until warm for best results.
More Great Dishes to Try
Tender chicken and rotini noodles covered in a zesty sauce of garlic parmesan wing sauce and Italian dressing make this creamy Crockpot Garlic Parmesan Chicken Pasta recipe the perfect crowd-pleasing dish.
Tasty tortellini coated in a creamy blend of alfredo and spaghetti sauce, mixed with ground sausage, and topped with a blend of melted cheeses makes this Sausage Tortellini Bake a winner!
A flaky, golden-brown pie shell filled with a creamy mixture of shredded chicken, vegetables, and cheddar cheese makes Chicken Pot Pie the perfect all-in-one meal idea. Made with frozen vegetables and pre-made pie crusts, this easy chicken recipe is simple to execute but still full of all the traditional flavors you expect from a great pot pie.
Made from freshly baked frozen bread dough that’s wrapped in a caramelized, chopped pecan glaze of butterscotch pudding and brown sugar is this decadent Butterscotch Coffee Cake recipe. Quickly prep this coffee cake the night before and bake it the next morning for a stress-free breakfast!
Skillet Zucchini
Ingredients
- ¼ cup butter
- 8 cups zucchini cubed or sliced
- 1 large onion sliced
- 2-3 med-large tomatoes cubed
- 6 slices cooked bacon
- ¼ cup water
- ½ cup plain bread crumbs
- 1 teaspoon soy sauce
- 1 cup shredded cheddar cheese
- ½ cup grated parmesan cheese
- salt and pepper to taste
Instructions
- In a large 5-quart skillet, melt the butter over medium heat. Mix in the prepared zucchini, tomatoes, onions, and bacon. Season with salt and pepper and add in water. Stir. Cover and return to heat. Cook for 10 minutes, occasionally stirring until vegetables are tender.
- Gently mix in the bread crumbs, soy sauce, and cheeses. Cover and allow the cheese to melt. Serve warm, and enjoy!
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