Zucchini They Will Eat!

The magic of transforming a humble vegetable into a dish that even the most discerning palates will devour is one of the greatest joys in my kitchen. I remember one particularly challenging family gathering years ago, where a certain young cousin turned his nose up at everything green on the table. Undeterred, I whipped up this zucchini creation, and the look on his face as he asked for seconds – and then thirds – was pure gold. It’s moments like these, where a simple recipe bridges culinary divides and brings smiles to faces, that truly make cooking worthwhile. This dish is proof that with a little cheese, a touch of savory bacon, and a few well-chosen seasonings, even the most reluctant vegetable eater can be won over.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: This recipe doesn’t have a specified cook time for the vegetables, but frying bacon typically takes around 10-15 minutes, and sautéing zucchini until “crisp tender” or softer can range from 5-10 minutes.
• Total Time: Approximately 20-25 minutes
• Servings: 4
• Yield: Serves 4 as a side dish
• Dietary Type: Not specified, but contains dairy and pork.

Ingredients

• 2 medium zucchini
• 1 teaspoon dried basil
• 1 green onion, chopped
• 1/4 cup shredded cheddar cheese
• 2 slices bacon
• 1 tablespoon grated Parmesan cheese
• Salt and pepper to taste

Equipment Needed

• Skillet or frying pan
• Paper towels
• Knife
• Cutting board
• Spatula or cooking spoon

Instructions

1. Begin by frying the bacon in a skillet until it reaches your desired level of crispness. Once cooked, drain the bacon on paper towels to remove excess grease. You can use turkey bacon and a little cooking spray if you prefer a lighter option, but any kind of bacon will work beautifully here.
2. After draining the bacon, drain most of the grease from the pan, leaving just a very light coating behind. This residual fat will help sauté the zucchini and add a subtle, savory depth.
3. Next, slice the zucchini. You can slice them into rounds, half-moons, or even quarters, depending on your preference. The size of the slices will affect how quickly they cook and their final texture.
4. Add the sliced zucchini to the skillet with the light coating of bacon grease. Stir in the dried basil, and season generously with salt and pepper to your taste.
5. Sauté the zucchini over medium heat, stirring occasionally, until it reaches your desired level of tenderness. For a slight bite and to retain some of its vibrant green color, aim for “crisp tender.” If you prefer your zucchini softer and more yielding, continue cooking until it reaches that consistency.
6. While the zucchini is sautéing, crumble the cooked bacon into small pieces.
7. Once the zucchini has reached your preferred texture, add the chopped green onion, the crumbled bacon, and both the shredded cheddar cheese and the grated Parmesan cheese to the skillet.
8. Continue to heat the mixture, stirring gently, just until the cheeses begin to melt. You want them to become gooey and integrated with the zucchini and bacon, but not overcooked.
9. For an extra touch of browned, bubbly cheese, you have the option to place the skillet under a broiler for a few minutes. Keep a close eye on it to prevent burning, as cheese can brown very quickly.
10. Serve immediately while hot and cheesy.

Expert Tips & Tricks

To elevate this simple yet effective dish, consider these professional insights:

• Zucchini Prep: For a less watery final dish, you can lightly salt the sliced zucchini and let it sit in a colander for about 15-20 minutes to draw out excess moisture. Pat it dry thoroughly before sautéing.
• Bacon Fat: Don’t discard all the bacon fat if you’re aiming for maximum flavor! That rendered fat is liquid gold for sautéing vegetables. Just ensure you leave enough to coat the pan without making it greasy.
• Cheese Blend: While cheddar and Parmesan are fantastic, don’t hesitate to experiment with other melty cheeses. Monterey Jack, Gruyère, or even a touch of smoked Gouda can add exciting new dimensions.
• Fresh Herbs: If fresh basil is in season, a tablespoon or two of finely chopped fresh basil added at the same time as the green onion will offer a brighter, more potent herbaceous note.
• Texture Control: The sautéing time is key to the final texture. For a truly “crisp tender” zucchini, cook for a shorter duration, ensuring you stir to prevent uneven cooking. If you want it super soft, a longer sauté, perhaps with a lid for the last few minutes to steam, will achieve that.
• Broiler Watch: If you decide to broil, remember that ovens vary. Stay by the oven and watch the cheese intently. A minute or two is often all that’s needed for perfect golden-brown perfection.

Serving & Storage Suggestions

This Zucchini They Will Eat! is best served piping hot, straight from the skillet, allowing the cheeses to stretch and the flavors to meld. It makes a wonderful side dish alongside grilled chicken, roasted pork, or even a hearty steak. For a lighter meal, it can stand on its own with a fresh green salad.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. While the texture of the zucchini might soften slightly upon reheating, the flavors will remain delightful.

Reheating:
To reheat, gently warm the leftovers in a skillet over low to medium heat, stirring occasionally, until heated through. You can also microwave individual portions, though the cheese might not be as gooey as when first made.

Nutritional Information

Here’s an estimated nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	70.1 kcal	–
Calories from Fat	4.8 g	7%
Saturated Fat	2.4 g	11%
Cholesterol	11.2 mg	3%
Sodium	104.7 mg	4%
Total Carbohydrate	3.5 g	1%
Dietary Fiber	1.1 g	4%
Sugars	2.6 g	10%
Protein	4 g	7%

Please note that these values are estimates and can vary based on the specific ingredients and quantities used.

Variations & Substitutions

This versatile recipe welcomes a few delightful modifications:

• Vegetable Power: Add a handful of chopped mushrooms or thinly sliced bell peppers to the sauté with the zucchini for extra vegetables and flavor.
• Meat Lovers: If you’re not a fan of bacon, crispy pancetta or even small pieces of cooked sausage can be used instead.
• Herb Garden: Feel free to swap the dried basil for other complementary herbs like oregano, thyme, or a pinch of red pepper flakes for a hint of heat.
• Cheese Whiz: If you don’t have cheddar and Parmesan, any good melting cheese like mozzarella, Monterey Jack, or a Mexican blend will work wonderfully.

FAQs

Q: Why does zucchini sometimes turn out watery?
A: Zucchini has a high water content. Sautéing it quickly or pre-salting and draining it can help reduce excess moisture for a better texture.

Q: Can I make this dish ahead of time?
A: While it’s best enjoyed fresh, you can pre-cook the bacon and chop the vegetables ahead of time. Assemble and cook just before serving for optimal results.

Q: Is this dish suitable for vegetarians?
A: No, as it contains bacon. You could omit the bacon and sauté the vegetables with a little olive oil and add a smoky flavor with smoked paprika.

Q: What kind of pan is best for this recipe?
A: A non-stick skillet is ideal for this recipe to prevent sticking and ensure easy sautéing and cheese melting.

Q: How can I ensure the green onion is evenly distributed?
A: Add the green onion towards the end of the cooking process and stir gently to incorporate it throughout the dish.

Final Thoughts

This Zucchini They Will Eat! recipe is a testament to the simple brilliance of good ingredients treated with care. It’s a dish that’s more than just a side; it’s a peace offering, a crowd-pleaser, and a reminder that deliciousness can be found in the most unexpected places. I encourage you to give this recipe a try, especially if you have picky eaters at your table. Watch their faces light up, and perhaps, just perhaps, you’ll discover a new family favorite that even the most veggie-averse will eagerly ask for. Serve it alongside your favorite main course and enjoy the satisfied murmurs of your guests.