Description
Zucchini with Sun Dried Tomatoes, Plant-Based Bacon, and Crispy Onions is a flavor packed side dish recipe that your family will ask for again and again this zucchini season!
Ingredients
Scale
- 3 medium sized zucchini (sliced into 1/2 inch pieces and then quartered)
- 4 slices of plant-based bacon (sliced into pieces)
- 1/2 cup sun dried tomatoes (chopped)
- 1/2 cup crispy fried onions
- 1/2 cup freshly shaved parmesan cheese (microbial rennet)
- salt and pepper to taste
Instructions
- Sauté Bacon: Preheat a saute pan to medium high heat. Add the plant-based bacon pieces and cook until crisp. Remove from pan and set aside.
- Cook Zucchini: Reduce heat to medium and then add zucchini to the bacon drippings (if you have more than a tbsp. or two, then drain first) and cook for 5-8 minutes, or until it begins to soften. Add the sun dried tomatoes and cook another 5 minutes or until zucchini is tender.
- Combine: Add half the parmesan and the plant-based bacon and then stir well. Add salt and pepper to taste. Make sure to add these seasonings after adding the bacon and cheese as they are both salty foods.
- Finish: Once seasoned, add the rest of the cheese to the top and the crispy onions. Serve immediately.
Notes
You can just as easily roast this in the oven – I just prefer to use the stovetop when it’s hot outside.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 127 kcal
- Sugar: 6 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 11 mg