Skillet Zucchini
This Skillet Zucchini is full of great flavors! From the garden-fresh zucchini, tomatoes, and onions to the crunchy bacon bits and cheese, this one-skillet meal idea can be a complete meal or savory side dish!
Servings 6
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!
Notes
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.
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.