This zucchini casserole is an easy mixture of sliced zucchini with tomato sauce and bacon. A butter cracker and Parmesan cheese topping is the perfect finishing touch. Use diced tomatoes or crushed tomatoes in the dish instead of sauce, if desired.
The casserole is an excellent way to use garden fresh zucchini, and it goes well with just about any main dish. It also makes a great holiday side dish.
- 6 slices bacon, diced
- 1 large yellow onion, chopped
- 4 to 5 cups sliced zucchini
- 1 can (8 ounces) tomato sauce
- 3/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 15 butter crackers,* crushed
- 2 tablespoon unsalted melted butter
- 1/2 cup grated Parmesan cheese
- Heat the oven to 350 F.
- Butter a 2-quart casserole.
- In a large skillet over medium heat, fry the diced bacon until just cooked, but not crisp. Remove all but 2 tablespoons of drippings.
- Add onion to the skillet and cook until it is softened. Stir the zucchini and tomato sauce into the skillet and season with about 3/4 teaspoon of kosher salt, or to taste, and the freshly ground black pepper.
- Turn the zucchini mixture into the prepared 2-quart casserole
- In a bowl, toss the crushed crackers with the melted butter.
- Sprinkle the buttered cracker crumbs and Parmesan cheese over the casserole.
- Bake the casserole in the preheated oven for about 30 minutes, until hot and bubbly.
- *Use Ritz, Town House, Club, or similar butter crackers for the topping.
- Replace the tomato sauce with a can (14.5 ounces) of diced tomatoes or crushed tomatoes.
- Use part or all yellow summer squash in the recipe.
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