Skillet-Baked Zucchini Casserole

Ingredients 0/17

Step 1

Cook the bacon in a large, deep skillet over medium-high heat until it’s nicely browned. Drain the bacon on paper towels, crumble it up, and set it aside. Pour off all but about a tablespoon of the bacon fat from the skillet.

Step 2

Add the onion, green and red bell peppers, and celery to the skillet. Cook them over medium heat, stirring occasionally, for about 2 minutes until they start to soften. Then toss in the zucchini and mushrooms and cook everything together for another minute.

Step 3

Stir in the diced tomatoes, artichoke hearts, pineapple, and the crumbled bacon. Pour in the reserved pineapple juice along with the soy sauce, and season with salt, pepper, basil, garlic powder, and Italian seasoning. Cover the skillet, lower the heat, and let it simmer gently for about 10 minutes, stirring now and then—just be careful not to overcook.

Step 4

When the veggies are tender, sprinkle the Cheddar cheese evenly over the top. Let it cook for a couple more minutes until the cheese melts and gets all gooey. Serve it straight from the skillet, adding a little Parmesan on top if you like.