Bacon, Egg, and Zucchini Sauté Recipe

Bacon, Egg, and Zucchini Sauté Recipe
Need a quick brunch or light supper dish, but don’t want to go to the store for ingredients? The following Bacon, Egg, and Zucchini Sauté calls for ingredients that most people have on hand: bacon, eggs, onions, garlic, and of course, that ubiquitous zucchini which seems to be always lurking in the garden and needs to be used. Even though the ingredients are few and simple, this dish is a favorite, and can be whipped up in about 20 minutes.
For a vegetarian dish, the bacon can be left out, and butter or olive oil can be substituted to sauté the vegetables. If you like a little heat, add a fresh jalapeno pepper or two along with the zucchini. You can also add fresh herbs such as basil, thyme, parsley, or oregano, if you happen to have them growing in your garden. However, this dish is great comfort food just as is, and it may become an easy go-to recipe when you’re hungry and want to eat now.

4 Servings

6 ounces thick sliced bacon, cut into 1/4" strips
1 medium onion, diced
1 clove garlic, minced
1 1/2 pounds zucchini, quartered lengthwise, then cut into 1/2" pieces
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
4 eggs
  1. In a large skillet, cook the bacon until crisp.
  2. Remove the bacon from the pan and add the onions and garlic.
  3. Sauté over medium heat, stirring every few minutes, until the onions begin to soften.
  4. Add the zucchini, salt, and pepper; let cook until the zucchini is just crisp tender.
  5. Whisk the eggs until smooth, or whizz them in a MagicBullet; pour over the zucchini mixture.
  6. Let cook, stirring occasionally, until the eggs are just set.
  7. Stir in the bacon and serve immediately.

Amount Per Serving
Calories 220 Calories from Fat 112
Percent Total Calories From: Fat 51% Protein 30% Carb. 19%

Nutrient Amount per Serving:
Total Fat 12 g
Saturated Fat 4 g
Cholesterol 225 mg
Sodium 599 mg
Total Carbohydrate 10 g
Dietary Fiber 2 g
Sugars 0 g
Protein 17 g

Vitamin A 18% Vitamin C 40% Calcium 0% Iron 10%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.