Zucchini and Bacon Bake

"This is from my neighbour and good friend, Ronnie, who is mother to five great kids. They all love this concoction and so do we. It serves 6-7 unless it is put in front of our former French exchange student, Emma. In that case, it serves one."
 
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photo by Michelle Berteig photo by Michelle Berteig
photo by Michelle Berteig
photo by Debber photo by Debber
photo by Michelle Berteig photo by Michelle Berteig
photo by januarybride photo by januarybride
photo by Alskann photo by Alskann
Ready In:
1hr
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Before you start, you need to know that, you can speed up the preparation time if you use a food processor to grate the cheese and zucchini, and chop the onion.
  • Preheat oven to 350 degrees.
  • In a large bowl, combine all ingredients -- in the order listed. Mix well after each addition.
  • Put everything in an 11" x 7" pan. A 9" x 13" pan works, too.
  • Bake for 40-45 minutes, or until golden brown.
  • Check the bottom. It sometimes browns faster.

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Reviews

  1. I have been searching for a similar recipe. Frankly, this one is much, much better than the one I used to make when my boys were still living at home. My husband said this recipe was very satisfying, hit the spot. Next time I make this I will make just a couple of small changes. (Hello...it's zucchini season, we will have this a lot!) I will precook the bacon (who doesn't love bacon right?) I will add diced tomato/marinara first then add the zucchini mix (my previous recipe that I lost started that way) and I top the casserole with shredded Parmesan (The really good stuff) about 10 minutes before it's done. Really really good, thanks.
     
  2. A great way to use up you overload of zucchini.<br/>Except for leaving the zucchini to drain for a whil after grating, I followed the recipe exactly.<br/>This is really a crustless quiche and so easy to make and so delicious to eat.<br/>Except for DH who hates zucchini to the max, everyone loved it.<br/>Thanks Peg for another wonderful way to use zucchini.
     
  3. Excellent and a great way to use the Zucchini from the garden. I made this as directed but slightly cooked the bacon in the microwave for 3 minutes before adding to the mix. I'll be serving this at my niece's wedding shower brunch next weekend. Thanks for sharing. Made for ZWT #6 - Zee Zesties 2010 :)
     
  4. Well, none left. I mean it, this flew off the table like a potato on an ice cream cone. My youngsters ate this so fast, you might of thought it had 'Snickers" in the middle. The only change I made was browning thinly sliced zucchini in the bacon grease, draining on paper towels and adding them right along from there. I used the microwave to cook the inside, and then browned it under the oven broiler for about 5 minutes on low. Terrififff!! Made for ZWT 6 - Zee Zesties - 2010
     
  5. Easy to put together and delicious! Similar to other breakfast casseroles or crustless quiches, but we like the added veggies, with the zucchini in it. Will definitely make again. Made for ZWT6 2010.
     
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RECIPE SUBMITTED BY

<p>Thanks so much for visiting my page.</p> <p>&nbsp;</p> <p>I love to cook and travel.</p> <p>&nbsp;</p> <p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p> <p>&nbsp;</p> <p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p> <p>&nbsp;</p> <p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at http://leggypeggy.com or my food blog at http://cookingonpage32.wordpress.com</p> <p>&nbsp;</p> <p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>
 
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