Skillet Zucchini Recipe

Name: Skillet Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 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; 1/4 cup juice from the can of pineapple; 1 tablespoon soy sauce; salt and pepper to taste; 1 teaspoon dried basil; 1/4 teaspoon garlic powder; 1/2 teaspoon Italian seasoning; 1 cup shredded Cheddar cheese; 1/2 cup grated Parmesan cheese (optional)

Servings: persons

1/2 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
1/4 cup juice from the can of pineapple
1 tablespoon soy sauce
salt and pepper to taste
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 cup shredded Cheddar cheese
1/2 cup grated Parmesan cheese (optional)

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.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 pound bacon, 1 large onion, chopped, 1 green bell pepper, chopped, 1 red bell pepper, chopped, and more.

Yes, Skillet Zucchini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Skillet Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions