Bacon Herb Zucchini Recipes

Steps:

• Before you start, you need to know that, you can speed up the preparation time if you use a food processor to grate the cheese and zucchini, and chop the onion.
• Preheat oven to 350 degrees.
• In a large bowl, combine all ingredients -- in the order listed. Mix well after each addition.
• Put everything in an 11" x 7" pan. A 9" x 13" pan works, too.
• Bake for 40-45 minutes, or until golden brown.
• Check the bottom. It sometimes browns faster.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 1 tablespoon drippings., In the drippings, saute celery and onion until tender. Add the tomatoes, parsley, oregano, savory, sage, salt, pepper and zucchini. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 7-10 minutes or until zucchini is tender. Sprinkle with Parmesan cheese and bacon.

Steps:

• Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
• Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
• Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Steps:

• Preheat oven to 350; spray 9x13 pan with non-stick spray.
• Cut ends off top and bottom of zucchini; then cut in half lengthwise and scoop out a little of the middle (helps topping stay in place).
• Place these long pieces into a 9x13 pan, cut side up. Use a fork to prick each piece about 8 times. Brush with olive oil. Set aside.
• Prepare topping: mix together garlic, parsley, black pepper, bacon and feta.
• Place topping evenly over all 8 pieces of zucchini.
• Sprinkle tops with Parmesan Cheese.
• Bake 350 for 20-24 minutes or until a fork inserted into the zucchini feels tender.
• APPETIZER SUGGESTION: Rather than logs, cut into 1/4" rounds. Place a little topping onto each individual serving; bake as directed.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Mix the flour, baking powder, baking soda, and salt in a bowl.
• In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.