Skillet Zucchini

Skillet Zucchini

160

"A one-skillet dish that makes a wonderful side or meal in itself."
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Ingredients

30 m servings 292 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 781 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt butter in a large skillet over medium-high heat. Mix in zucchini, onion, tomatoes, and bacon. Season with salt and pepper, and pour in water. Cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
  2. Stir the bread crumbs and soy sauce into the skillet, and mix in Cheddar cheese. Cover, and continue cooking 2 minutes, until cheese is melted. Sprinkle with Parmesan cheese to serve.

Reviews

160
  1. 196 Ratings

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Most helpful positive review

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 reci...

Most helpful critical review

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 go...

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 reci...

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 wi...

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 b...

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, ...

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 compli...

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-- t...

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 go...

I have been making something similar for several years...I call it Empty the Frig Skillet. Whatever veges are left in the frig go in. We like it best with zucchini, mushrooms, red peppers, tom...