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Skillet Zucchini Casserole

Rated as 4 out of 5 Stars
0

"A one-skillet dish that makes a quick and wonderful meal by itself."
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Ingredients

47 m servings 473
Original recipe yields 4 servings

Directions

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  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.
  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.
  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.
  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.

Nutrition Facts


Per Serving: 473 calories; 21.1 50.1 26.8 59 1448 Full nutrition

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Reviews

Read all reviews 4
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YUMMY!! Has a great flavor and very easy to make. I did not use the bacon and instead used EEVO to stir fry the veggies in. I also omitted the artichoke hearts simply because I did not have t...

Looks challenging, but really easy and TASTY!! Can't wait for the zucchini in my garden to come along; I've got plans for them...!

I needed a good text for all the leftover veggies I had from my veggie tray for the 4th of July BBQ. I didn’t have all the veggies that were called for but had most. Only missing the artichokes...

Very interesting mixture of veggies but needed more flavor. I thickened the watery juices in the bottom of the pan with some cornstarch, but it really needed something more