Herbed Zucchini

1. 1

   In a skillet, cook the bacon until crisp.

2. 2

   Drain the bacon, reserving 2 tablespoons of the drippings in the skillet.

3. 3

   Crumble the bacon and set aside.

4. 4

   Cook the chopped onion and celery in the bacon drippings until tender but not brown.

5. 5

   Stir in the undrained tomatoes, parsley, sage, savory, oregano and pepper.

6. 6

   Add the sliced zucchini.

7. 7

   Bring the vegetable mixture to a boil; reduce the heat.

8. 8

   Cover and cook about 10 minutes or until the zucchini is tender-crisp, stirring occasionally.

9. 9

   Sprinkle with Parmesan cheese and crumbled bacon.

No additional tips available.