Skillet Zucchini

Skillet Zucchini


"A one-skillet dish that makes a wonderful side or meal in itself."

Ingredients 30 m {{adjustedServings}} servings 292 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 781 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

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  1. Melt butter in a large skillet over medium-high heat. Mix in zucchini, onion, tomatoes, and bacon. Season with salt and pepper, and pour in water. Cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
  2. Stir the bread crumbs and soy sauce into the skillet, and mix in Cheddar cheese. Cover, and continue cooking 2 minutes, until cheese is melted. Sprinkle with Parmesan cheese to serve.
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Reviews 154

  1. 190 Ratings


I've tried to review my own recipe before, but it never shows hopefully it will now that I gave it a rating. Hope no one cares that I gave myself five stars. Since submitting this recipe, I've lost a lot of weight and had to adjust this recipe a LOT to accomodate my new diet. I now spray the skillet with olive oil cooking spray and omit the butter entirely. I also leave out all but about 2T of water and sprinkle on just enough Italian flavored bread crumbs to thicken it. (I make my own from the heels of lite bread.) Finally, I use 2% cheese. Fat free just doesn't melt the same. And I often use canadian bacon, instead of regular. Thank you for the nice reviews. I do know it isn't pretty, but I just love this dish!


I was so skeptical---breadcrumbs, bacon and soy sauce? And then cheddar cheese? Don't let the strange ingredients scare you, this is AWESOME! We will make this many times! The only thing I will do differently next time is to decrease the butter. It was divine, but I'd like to make it healthier. Thanks for the terrific recipe!


Yum, yum, yum, yum, yum! This was delish! I had a great big zucchini to use and this was the perfect recipe for it. I actually changed it a bit according to what I had on hand - ham instead of bacon, and canned tomatoes instead of fresh but it still turned out great. I used Mexican tomatoes so it had a bit of a kick and if I had to use canned again, I'd pick Italian. But I look forward to trying it again the way it was written. I used the leftovers over my pasta for dinner the next night - kind of like pasta primavera. Can't say enough about this one - it's a keeper!