Skillet Zucchini Casserole

This skillet casserole features zucchini, red and green bell peppers, and artichoke hearts with crumbled bacon and cheese for a fast and colorful meal.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 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 bacon on a paper towel-lined plate; crumble and set aside. Pour off all but 1 tablespoon bacon fat from the skillet.

Step 2

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

Step 3

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

Step 4

Sprinkle Cheddar cheese over the top of vegetables and cook until cheese melts, about 2 minutes. Sprinkle with Parmesan cheese and serve in the skillet.