Skillet Zucchini Casserole

This skillet zucchini casserole recipe features zucchini, 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

Recipe Instructions

Step 1

Cook bacon in a large, deep skillet over medium-high heat until evenly brown. Drain on a paper towel-lined plate. Discard all but 1 tablespoon drippings from the skillet. Crumble bacon; set aside.

Step 2

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

Step 3

Add reserved pineapple juice and soy sauce; season with salt and black pepper. Stir in basil, Italian seasoning, and garlic powder. Cover the skillet; simmer over low heat for 10 minutes, stirring occasionally. Do not overcook.

Step 4

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