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Colorful Zucchini Spears

By: Jan Caldwell  
"A bit of bacon lends hearty flavor to this colorful side dish, while low-fat cheese helps keep the calories in check. Jan Caldwell sent the recipe from her kitchen in Shingle Springs, California."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 102 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 1 slice bacon, cut into 1 inch pieces
  • 1 medium zucchini
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 plum tomato, halved and sliced
  • 1/4 cup sliced onion
  • 1/4 cup shredded reduced-fat sharp Cheddar cheese

Directions

  1. In a small nonstick skillet, cook bacon over medium heat until cooked but not crisp. Using a slotted spoon, remove bacon to paper towels to drain. Cut zucchini in half widthwise; cut halves lengthwise into quarters. Place in an ungreased shallow 1-qt. baking dish.
  2. Combine the salt, oregano, garlic powder and pepper; sprinkle half over the zucchini. Top with tomato, onion, remaining seasonings and bacon. Bake, uncovered, at 350 degrees F for 15 minutes. Sprinkle with cheese; bake 5-10 minutes longer or until zucchini is tender.

Footnotes

  • Nutritional Analysis: 1 serving equals 85 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 202 mg sodium, 6 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2008 by naples34102 
Not bad, but not memorable either. After looking over the recipe I saw a couple of ways to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2009 by FKAPPUS 
Just made this for my wife and son tonight, to rave reviews. We used fresh oregano (and plenty... MORE

 
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