Southern Zucchini Tomato Bacon Dish
Bring the vibrant flavors of the South to your table with this irresistible Southern Zucchini Tomato Bacon Dish. This quick, 40-minute recipe combines tender zucchini, juicy cherry tomatoes, and crispy bacon in a skillet for a hearty, flavor-packed side or light main course. Enhanced by sautéed onions, fragrant garlic, and a hint of smoky paprika, every bite bursts with savory goodness. The dish is beautifully finished with a sprinkle of fresh parsley for a pop of color and herbaceous flair. Perfect for summer gatherings or weeknight meals, this dish is a delicious way to showcase seasonal vegetables while satisfying your cravings for bold, comforting Southern flavors. Easy to prepare and loaded with fresh ingredients, it's a crowd-pleaser you'll return to again and again!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 cups cherry tomatoes
- 6 slices bacon
- 1 medium yellow onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Wash and dry the zucchini and cherry tomatoes. Dice the zucchini into bite-sized chunks and halve the cherry tomatoes. Set aside.
Peel and finely dice the yellow onion. Mince the garlic cloves. Chop the fresh parsley for garnish and set it aside.
In a large skillet, cook the bacon slices over medium heat until crispy. Remove the bacon from the pan and place it on a plate lined with paper towels to drain. Reserve about 1 tablespoon of the bacon grease in the skillet.
Add the onion to the skillet and sauté over medium heat for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Add the diced zucchini to the skillet and stir well. Cook for 5-7 minutes, stirring occasionally, until the zucchini begins to soften and develop light golden edges.
Toss in the halved cherry tomatoes, paprika, salt, and black pepper. Stir to combine and cook for another 5 minutes until the tomatoes are softened and the flavors meld together.
Crumble the cooked bacon into small pieces and stir it into the skillet with the vegetables.
Remove the skillet from heat and garnish with the chopped parsley. Serve warm as a side dish or light main course.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 9472 mg | 412% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 67.3 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 211 mg | 16% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2955 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
