Bacon Zucchini Dinner
|Bacon||1 Pound, sliced|
|Onion||1 1⁄4 Cup (20 tbs), chopped|
|Green pepper||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Zucchini||3 Cup (48 tbs), sliced|
|Ripe olives||1 Cup (16 tbs), sliced|
|Red wine/Sherry||1⁄4 Cup (4 tbs)|
|Canned condensed tomato soup||10 1⁄2 Ounce (1 Can)|
|Chili powder||1 Teaspoon|
|Romano cheese||1⁄4 Cup (4 tbs), grated|
Cook bacon in skillet until crisp.
Drain on paper towel.
Pour off most of fat; add chopped onion, green pepper, and garlic.
Saute 3 minutes; add zucchini; saute 5 minutes, stirring gently.
Stir in half the bacon.
Add olives, sherry mixed with flour, tomato soup, and seasonings.
Heat through; spoon into oiled casserole.
Sprinkle with romano cheese; bake at 350Â° approximately 20 minutes.
Garnish with remaining half of bacon.