Recipe by MRS. SHOCKLEY
"A one-skillet dish that makes a wonderful side or meal in itself."
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tomatoes, cut into chunks
salt and pepper to taste
shredded Cheddar cheese
grated Parmesan cheese
I've tried to review my own recipe before, but it never shows up...so hopefully it will now that I gave it a rating. Hope no one cares that I gave myself five stars.
Since submitting this recipe, I've lost a lot of weight and had to adjust this recipe a LOT to accomodate my new diet. I now spray the skillet with olive oil cooking spray and omit the butter entirely. I also leave out all but about 2T of water and sprinkle on just enough Italian flavored bread crumbs to thicken it. (I make my own from the heels of lite bread.) Finally, I use 2% cheese. Fat free just doesn't melt the same. And I often use canadian bacon, instead of regular.
Thank you for the nice reviews. I do know it isn't pretty, but I just love this dish!
This would have been better had I just left well enough alone after steaming the veggies. Adding the breadcrumbs, soy sauce, and cheese ruined the dish. We preferred it before everything else got added and made it look like slop. It looked very unappetizing. I did rate this three stars however because the zucchini and tomatoes were very good after steaming them. It was the second half of the cooking process we didnt care for.
I was so skeptical---breadcrumbs, bacon and soy sauce? And then cheddar cheese? Don't let the strange ingredients scare you, this is AWESOME! We will make this many times! The only thing I will do differently next time is to decrease the butter. It was divine, but I'd like to make it healthier. Thanks for the terrific recipe!
Yum, yum, yum, yum, yum! This was delish! I had a great big zucchini to use and this was the perfect recipe for it. I actually changed it a bit according to what I had on hand - ham instead of bacon, and canned tomatoes instead of fresh but it still turned out great. I used Mexican tomatoes so it had a bit of a kick and if I had to use canned again, I'd pick Italian. But I look forward to trying it again the way it was written. I used the leftovers over my pasta for dinner the next night - kind of like pasta primavera. Can't say enough about this one - it's a keeper!
I kind of flew by the seat of my pants on this recipe but didn't change the actual ingredients all that much. I used 1 mammoth zucchini from the farmers market, 2 strips bacon, 2 green onions, 2 cloves garlic, 1/4 C. parmesan cheese and 1/4 C. cheddar cheese. Browned the bacon, drained most of the grease and added the onions and garlic. Then added the zucchini. I let it simmer for a while and I'm really not sure why you would need to add the water at all because my zucchini added so much liquid to the skillet. I let that bubble for a while to try to release some liquid. Then added the cheeses and heated through. All in all a good dish I will make again. The boyfriend loved it so I give it 5 stars.
this recipe is awesome, i added a little garlic and left out the bacon. it is the perfect vegitarian meal, i also added some yellow squash and a little garlic salt as well.
My wife Christy and I loved this recipe. We will be layering this mixture between lasagna noodles and try it with both a red marinara sauce and with a white alfredo sauce to see which one compliments the flavor of the vegetables. Will post and let you all know how they turn out. Thanks for a great dinner!
I have made this dish twice. I decided to make it because I so much zucchini and I had all the ingrediants. It was excellent! My husband loved it. As far as the appearance, don't overcook it-- the zucchini will be mushy and hence the appearance might be unappealing. I didn't use as much butter. I will be making this recipe again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 292
** Calories from Fat: 167
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