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Skillet Zucchini Casserole
Skillet Zucchini Casserole
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Prep Time:
20 minutes
Cook Time:
27 minutes
Total Time:
47 minutes
Colorful and flavorful skillet meal with zucchini, bell peppers, artichoke hearts, pineapple, bacon, and cheese - a delicious one-dish meal ready in no time!
Ingredients:
  • 0.5 pound bacon
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 cup chopped celery
  • 6 medium zucchini, cut into 1/4-inch slices
  • 1 cup sliced fresh mushrooms
  • 2 large ripe tomatoes, coarsely chopped
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (16 ounce) can pineapple chunks - drained with juice reserved
  • 0.25 cup juice from the can of pineapple
  • 1 tablespoon soy sauce
  • salt and pepper to taste
  • 1 teaspoon dried basil
  • 0.25 teaspoon garlic powder
  • 0.5 teaspoon Italian seasoning
  • 1 cup shredded Cheddar cheese
  • 0.5 cup grated Parmesan cheese
Instructions:
  • In a large, deep skillet, crisp up the bacon over medium-high heat until perfectly browned. Then, crumble it, and reserve. Keep just one tablespoon of the bacon fat in the skillet.
  • Add the onion, green and red bell peppers, and celery to the skillet and sauté over medium heat for 2 minutes. Mix in the zucchini and mushrooms and cook for an additional minute. Finally, blend in the tomatoes, artichoke hearts, pineapple, and crumbled bacon.
  • Pour the pineapple juice and soy sauce into the pan. Add salt, pepper, basil, garlic powder, and Italian seasoning. Cover and simmer over low heat for 10 minutes, stirring occasionally. Be careful not to overcook.
  • Top the vegetables with a generous sprinkle of Cheddar cheese and cook for an additional 2 minutes until the cheese is melted. Serve the zucchini in the skillet and add Parmesan cheese on top, if desired.

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