Elegant Zucchini and Tomatoes

Elegant Zucchini and Tomatoes

30 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  DOUGGEE

“This is a quick and easy vegetable dish my mother made frequently, using vegetables fresh from our garden. Almost any type of cheese can be substituted if your family doesn't care for blue cheese.”

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Adjust Servings

Original recipe yields 8 servings



  1. Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Crumble, and return to pan. Add zucchini, onion, and salt to the bacon; cook, stirring frequently, until zucchini is tender-crisp. Add tomato wedges, basil, and ground black pepper; heat, stirring gently, until tomatoes are warm.
  2. Using a slotted spoon, transfer vegetable mixture to a serving bowl. Top with crumbled blue cheese.

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Reviews (30)

Rate This Recipe


I have been making this for 40 years. Not quite the same recipe however. I use one can of diced tomatoes instead of fresh...oregano instead of basil...and FRESH parmesan cheese. People who dislike squash love this (if you can get them to taste with an open mind) :o) Jerri



This an excellent recipe. One point though, be careful not to over cook or vegatables will become soggy.

Julia Mickelson

Julia Mickelson

This recipe is fabulous! I added a splash of balsalmic vinegar when adding the tomatoes and it added a yummy contrast to the blue cheese and some nice color contrast for an attractive dish. MMMMM!!! My family loved this one.

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Amount Per Serving (8 total)

  • Calories
  • 73 cal
  • 4%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 5.6 g
  • 2%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 179 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Roasted Garlic Zucchini and Tomatoes


next recipe:

Fried Zucchini