Skillet Zucchini Casserole

Zucchini, red and green bell peppers, artichoke hearts and pineapple are quickly cooked with crumbled bacon and cheese for a fast and colorful one-dish meal. Serve it right out of the skillet.

• Preparation Time: 20 mins
• Cooking Time: 27 mins
• Total Time: 47 mins
• Calories: 473 Calories

Ingredients

• 1 cup shredded Cheddar cheese
• salt and pepper to taste
• 1 large onion, chopped
• 1 cup chopped celery
• 1 teaspoon dried basil
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 tablespoon soy sauce
• 1 cup sliced fresh mushrooms
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 6 medium zucchini, cut into 1/4-inch slices
• 2 large ripe tomatoes, coarsely chopped
• 1 (16 ounce) can pineapple chunks - drained with juice reserved
• 0.5 cup grated Parmesan cheese
• 0.5 teaspoon Italian seasoning
• 0.25 teaspoon garlic powder
• 0.5 pound bacon
• 0.25 cup juice from the can of pineapple

Recipe Instructions

Step 1

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Pour off all but one tablespoon of bacon fat from the skillet.

Step 2

Stir in the onion, green and red bell peppers, and celery to the skillet and cook over medium heat, stirring, for 2 minutes. Add the zucchini and mushrooms and cook 1 more minute. Stir in the tomatoes, artichoke hearts, pineapple and crumbled bacon.

Step 3

Pour in the reserved pineapple juice and the soy sauce. Season with the salt and pepper, basil, garlic power and Italian seasoning. Cover and simmer over low heat for 10 minutes stirring occasionally. Do not over cook.

Step 4

Sprinkle the Cheddar cheese on top of the vegetables and cook 2 more minutes, or until the cheese melts. Serve zucchini in the skillet topped with Parmesan cheese, if desired.