Zucchini with Bacon Cheese
Indulge in the irresistible combination of savory and cheesy goodness with this Zucchini with Bacon Cheese recipe. Perfect as a side dish or a light main course, this dish features tender zucchini rounds cooked to perfection with crispy bacon, a generous sprinkle of shredded cheddar cheese, and a touch of parmesan for extra richness. A quick sauté in garlic-infused butter and olive oil takes the flavor to the next level, while the final garnish of fresh parsley adds a pop of color and freshness. Ready in just 30 minutes, this low-carb, gluten-free dish offers a mouthwatering balance of textures and bold flavors, ideal for weeknight dinners or any time you crave comfort food with a gourmet twist. Serve it straight from the skillet for a satisfying, melty bite in every forkful!
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 6 slices bacon
- 1 cup shredded cheddar cheese
- 1 4th cup parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Wash and trim the ends of the zucchinis, then cut them into thin rounds, about 1/4 inch thick.
Slice the bacon into small strips (approximately 1 inch wide) and set aside.
Mince the garlic cloves finely and prepare all other ingredients prior to cooking.
In a large skillet, heat the olive oil over medium heat. Add the sliced bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain any excess grease.
Drain most of the bacon grease from the skillet, leaving about 1 tablespoon for flavor. Add the butter to the skillet and let it melt.
Reduce the heat to medium-low and add the minced garlic to the skillet. Cook for about 30 seconds, stirring constantly, until fragrant.
Add the zucchini rounds to the skillet. Cook for 5-7 minutes, stirring gently, until the zucchini becomes tender but not overly soft. Season with salt and black pepper.
Reduce the heat to low and sprinkle the shredded cheddar cheese evenly over the zucchini. Cover the skillet with a lid and let the cheese melt, about 2-3 minutes.
Once the cheese has melted, sprinkle the cooked bacon pieces over the zucchini and cheese mixture.
Optional: Top with grated parmesan cheese and chopped parsley for garnish.
Serve immediately as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 6608 mg | 287% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 27.3 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1120 mg | 86% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1139 mg | 24% | |
*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.
