|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 3g||10%|
|Total Sugars 6g|
|Vitamin C 27mg||133%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This zucchini casserole is an easy mixture of sliced zucchini with tomato sauce and bacon. A butter cracker and Parmesan cheese topping is the perfect finishing touch. Use diced tomatoes or crushed tomatoes in the dish instead of sauce, if desired.
The casserole is an excellent way to use fresh garden zucchini, and it goes well with just about any main dish. It also makes a great holiday side dish.
Butter, for greasing
6 slices bacon, diced
1 large yellow onion, chopped
4 to 5 cups sliced zucchini
1 (8-ounce) can tomato sauce
3/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
15 butter crackers, crushed
2 tablespoons unsalted butter, melted
1/2 cup grated Parmesan cheese
Gather the ingredients.
Heat the oven to 350 F. Butter a 2-quart casserole.
In a large skillet over medium heat, fry the diced bacon until just cooked, but not crisp. Remove all but 2 tablespoons of drippings.
Add onion to the skillet and cook until it is softened. Stir the zucchini and tomato sauce into the skillet and season with about 3/4 teaspoon of kosher salt, or to taste, and the freshly ground black pepper.
Turn the zucchini mixture into the prepared 2-quart casserole
In a bowl, toss the crushed crackers with the melted butter.
Sprinkle the buttered cracker crumbs and Parmesan cheese over the casserole.
Bake the casserole in the pre-heated oven for about 30 minutes until hot and bubbly.
Serve and enjoy!
- Use crumbled Ritz, Town House, Club, or similar butter crackers for the topping.
- Replace the tomato sauce with a (14.5-ounce) can of diced tomatoes or crushed tomatoes.
- Use part or all yellow summer squash in the recipe.