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Skillet Zucchini Casserole

This skillet zucchini casserole recipe features zucchini, bell peppers, and artichoke hearts with crumbled bacon and cheese for a fast and colorful meal.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 473
Ingredients Method Nutrition

Ingredients
  

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 16 ounce can pineapple chunks – drained with juice reserved
  • 1 14 ounce can artichoke hearts, drained and chopped
  • 1 tablespoon soy sauce
  • salt and pepper to taste
  • 1 teaspoon dried basil
  • 0.5 teaspoon Italian seasoning
  • 0.25 teaspoon garlic powder
  • 1 cup shredded Cheddar cheese
  • 0.5 cup grated Parmesan cheese

Method
 

  1. Cook bacon in a large, deep skillet over medium-high heat until evenly brown. Drain on a paper towel-lined plate. Discard all but 1 tablespoon drippings from the skillet. Crumble bacon; set aside.
  2. Cook and stir onion, bell peppers, and celery in drippings in the skillet over medium heat for 2 minutes. Add zucchini and mushrooms; cook 1 minute. Stir in tomatoes, pineapple chunks, artichoke hearts, and crumbled bacon.
  3. Add reserved pineapple juice and soy sauce; season with salt and black pepper. Stir in basil, Italian seasoning, and garlic powder. Cover the skillet; simmer over low heat for 10 minutes, stirring occasionally. Do not overcook.
  4. Sprinkle Cheddar cheese over vegetables; cook until cheese melts, about 2 minutes. Sprinkle with Parmesan cheese; serve in the skillet.

Nutrition

Calories: 473kcalCarbohydrates: 50gProtein: 27gFat: 21gSaturated Fat: 10gCholesterol: 59mgSodium: 1448mgFiber: 10gSugar: 31g

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