Zucchini after zucchini meet their fate in breads, cakes, and pasta dishes. Here is a recipe I scrounged up years ago after a fruitful year and a few green veggies left inside our porch. It's a simple recipe that takes advantage of the summer garden.
Here's the recipe:
- 1 package bacon, cut into small pieces
- 4-6 cups diced zucchini
- 1 medium onion, diced
- 1 medium green pepper, cut up
- 1 teaspoon garlic salt or 2 Tablespoons minced garlic
- 4-6 cups diced fresh tomatoes or a large can of tomatoes
Add all the ingredients in a large skillet.
Simmer about 45 minutes or until the zucchini is tender.
Let the skillet rest a few minutes, serve with a little fresh basil and a sprinkling of Parmesan cheese. Add a warm and hearty bread to round out the meal and you are set to go.
Do you have any special ways to fix zucchini? Any hints for a successful "Drop and Dash"?