Ingredients:
- 5 bacon strips – diced
- 1 cup – chopped onion
- 1 cup – chopped celery
- 1 garlic clove – minced
- 1 14.5 oz can diced tomatoes undrained
- 5 cups – sliced zucchini
- 1 tablespoon – chopped fresh parsley
- 1 1/2 teaspoons – snipped fresh sage or 1/2 tsp rubbed sage
- 1/2 teaspoon – dried basil
- 1/2 teaspoon – dried oregano
- 1/4 teaspoon – pepper
- 2 tablespoons – grated Parmesan cheese
- 1/3 cup – shredded mozzarella cheese
Directions:
- In a skillet over medium heat; cook the bacon until crisp.
- Remove bacon; discard all but 1 tablespoon of drippings.
- Saute onion, celery and garlic in drippings until tender.
- Add tomatoes, zucchini, parsley and seasonings; bring to a boil.
- Reduce heat; cover and simmer for 6-8 minutes or until zucchini is tender.
- Sprinkle with cheeses and bacon.
- Serve with slotted spoon.
Serves:
4 people