This quick side dish combines the freshness of summer squash with the salty punch of sun-dried tomatoes and smoky turkey bacon. It is a one-pan meal that delivers a variety of textures from tender zucchini to crunchy onions.
List of ingredients
- 3 medium sized zucchini – sliced into 1/2 inch pieces and then quartered
- 4 slices of smoked turkey bacon – sliced into pieces
- 1/2 cup sun dried tomatoes – chopped
- 1/2 cup crispy fried onions – for the topping
- 1/2 cup freshly shaved parmesan cheese – made with microbial rennet
- salt and pepper – to taste
step-by-step instructions
- Cook the bacon: Preheat a saute pan over medium high heat. Add the smoked turkey bacon pieces and cook until they are crisp. Remove the bacon from the pan and set it aside on a paper towel.
- Sauté the zucchini: Reduce the heat to medium. Add the sliced zucchini to the remaining turkey bacon drippings, draining the fat first if there is more than two tablespoons in the pan. Cook for 5 to 8 minutes until the zucchini begins to soften.
- Add tomatoes: Stir in the chopped sun dried tomatoes. Continue to cook for another 5 minutes or until the zucchini reaches a tender consistency.
- Combine and season: Stir in half of the shaved parmesan cheese and the cooked turkey bacon. Add salt and pepper to taste, ensuring you taste the dish first since the bacon and cheese are already salty.
- Final touch: Sprinkle the remaining parmesan cheese and the crispy fried onions over the top. Serve the dish immediately while hot.
Cooking Tips for Perfect Zucchini
Slicing Zucchini Uniformly for Even Cooking
Cut the zucchini into consistent half-inch rounds before quartering them into bite-sized pieces. This ensures that every piece has the same surface area exposed to the heat of the pan. Uniform pieces cook at the same rate, preventing some from becoming mushy while others remain undercooked.
Preventing Soggy Zucchini
Avoid overcrowding the pan, as this can cause the vegetables to steam rather than sauté. If the pan is too full, the zucchini will release excess moisture and become watery. Cook in batches if necessary to maintain a high temperature and achieve a light sear.
Managing Heat Levels in the Pan
Start with medium-high heat to render the fat from the turkey bacon and create a base of flavor. When switching to the zucchini, drop the heat to medium to avoid burning the exterior before the center softens. This gradual heat management ensures the vegetables maintain their structure.
Controlling the Pan Fat
Turkey bacon produces less fat than traditional bacon, but it can still vary by brand. If the pan looks dry, add a small amount of olive oil or avocado oil to prevent sticking. Conversely, drain excess grease to keep the dish from feeling overly oily.
Ingredient Substitutions
Using Plant-Based Bacon Alternatives
For a completely vegan version, replace the smoked turkey bacon with plant-based bacon strips or smoked tempeh. Ensure the substitute is cooked until crisp before removing it from the pan. You may need to add a tablespoon of neutral oil if the plant-based option does not release enough fat.
Replacing Sun-Dried Tomatoes
If sun-dried tomatoes are unavailable, you can use roasted red peppers or halved cherry tomatoes. Roasted red peppers offer a similar sweetness, while cherry tomatoes provide a fresher, juicier contrast. Adjust the cooking time if using fresh cherry tomatoes so they do not burst too early.
Alternatives to Parmesan Cheese
A Pecorino Romano cheese provides a sharper saltiness if you prefer a bolder flavor profile. For a dairy-free option, use nutritional yeast or a plant-based parmesan alternative. These options maintain the savory, nutty quality of the original recipe.
Different Types of Crispy Toppings
While fried onions are classic, toasted panko breadcrumbs offer a lighter crunch. Sliced toasted almonds or walnuts can add a nutty dimension and a bit of protein. Ensure any substitute is added at the very end to maintain its crispness.
Creative Variations
Adding Fresh Herbs for Extra Flavor
Stir in chopped fresh basil or Italian parsley during the final minute of cooking. Basil complements the sun-dried tomatoes perfectly, creating a Mediterranean flavor profile. Parsley adds a bright, clean finish that cuts through the richness of the cheese.
Making it Spicy with Red Pepper Flakes
Add a pinch of crushed red pepper flakes when adding the sun-dried tomatoes. This introduces a subtle heat that balances the sweetness of the tomatoes and the saltiness of the bacon. Adjust the amount based on your heat preference.
Incorporating Garlic for a Savory Punch
Mince two cloves of garlic and add them to the pan just before adding the zucchini. Sauté the garlic for about 30 seconds until fragrant, but do not let it brown. This adds a deep aromatic layer to the overall dish.
Using Other Summer Squash
Yellow summer squash can be substituted for half or all of the zucchini. Yellow squash has a slightly milder flavor and a softer texture when cooked. Using a mix of both green and yellow squash makes the dish more visually appealing.
Serving Suggestions
Pairing with Lean Proteins
This zucchini dish works well as a side for grilled chicken breast or baked cod. The acidity of the sun-dried tomatoes cuts through the savoriness of the protein. It also pairs excellently with a lean sirloin steak or roasted turkey.
Serving as a Warm Salad Base
Toss the cooked zucchini with a handful of fresh baby spinach or arugula. The heat from the vegetables will slightly wilt the greens, creating a hearty warm salad. This transforms the side dish into a light main course.
Complementing with Grains
Serve the zucchini over a bed of quinoa, farro, or brown rice. The grains absorb the flavorful drippings from the turkey bacon and tomatoes. This addition makes the meal more filling and adds complex carbohydrates.
Storage and Reheating Guide
Proper Refrigeration Techniques
Store leftover zucchini in an airtight glass container in the refrigerator for up to three days. Keep the crispy fried onions in a separate container or bag to prevent them from absorbing moisture. This ensures the topping remains crunchy until you are ready to eat.
Best Methods for Reheating
Reheat the zucchini in a skillet over medium heat with a splash of water or olive oil. This method restores the texture better than a microwave, which can make the zucchini rubbery. Heat until warmed through, then add the crispy onions fresh from the bag.
Maximizing the Shelf Life of Crispy Onions
Keep unused crispy onions in a cool, dry place in a sealed container. Exposure to air will cause them to lose their crunch and become stale. If they lose their crispness, a quick toast in a dry pan can sometimes revive them.
Make-Ahead Advice
Prepping Ingredients in Advance
Slice the zucchini and chop the sun-dried tomatoes several hours before cooking. Store the sliced zucchini in a container with a damp paper towel to keep them fresh. This reduces the active prep time during the actual cooking process.
Par-Cooking Zucchini for Faster Meals
Sauté the zucchini and turkey bacon ahead of time, stopping just before the zucchini is fully tender. Store the mixture in the fridge and complete the final five minutes of cooking and cheese addition right before serving. This is ideal for weeknight dinner preparation.
Troubleshooting Common Issues
Preventing the Cheese from Clumping
Use freshly shaved parmesan from a wedge rather than pre-shredded cheese. Pre-shredded cheeses are often coated in cornstarch or cellulose to prevent clumping in the bag, which stops them from melting smoothly. Freshly grated cheese incorporates into the zucchini more evenly.
Fixing Overcooked Zucchini
If the zucchini becomes too soft, stop cooking immediately and remove the pan from the heat. You can add a squeeze of fresh lemon juice to brighten the flavor and distract from the softened texture. Avoid stirring too vigorously once the zucchini is tender to prevent mashing.
Adjusting Saltiness from Bacon and Cheese
Since smoked turkey bacon and parmesan are both naturally salty, always taste the dish before adding extra salt. If the dish tastes too salty, add a pinch of sugar or a teaspoon of balsamic vinegar. The sweetness or acidity helps balance the sodium levels.
Frequently Asked Questions
Can I use frozen zucchini?
It is not recommended to use frozen zucchini for this specific sauté method. Frozen zucchini releases a significant amount of water upon thawing, which would lead to a boiled texture rather than a sautéed one. For the best results, always use fresh produce.
Is this recipe suitable for a ketogenic diet?
Yes, this recipe is naturally low in carbohydrates and high in healthy fats. To keep it strictly keto, ensure your crispy fried onions are made without wheat flour. You can substitute them with toasted almond slivers or parmesan crisps.
How do I store the leftover crispy onions?
Store them in a vacuum-sealed bag or a tight plastic container with a silica gel packet if available. Keep them away from the refrigerator, as the humidity can make them soggy. They should be kept at room temperature in a dark cupboard.
Can I use a different type of pan?
A stainless steel or cast iron skillet is ideal for achieving a good sear on the zucchini. Non-stick pans work well for ease of cleanup but may not brown the vegetables as effectively. Ensure the pan is large enough to prevent crowding.
Why should I quarter the zucchini?
Quartering the slices increases the surface area that touches the pan. This allows for more caramelization and ensures that the bacon flavor coats every side of the vegetable. It also creates a more consistent bite size for the final dish.
Print
Sautéed Zucchini with Sun-Dried Tomatoes, Smoked Turkey Bacon, and Crispy Onions
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: General
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
- 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