|Bacon strips||5 , diced|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned diced tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Sliced zucchini||5 Cup (80 tbs)|
|Chopped parsley||1 Tablespoon|
|Sage/1/2 teaspoon rubbed sage||1 1⁄2 Teaspoon, snipped|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
|Shredded mozzarella cheese||1⁄3 Cup (5.33 tbs)|
In a skillet over medium heat, cook bacon until crisp.
Remove bacon and discard all but 1 tablespoon drippings.
Saute onion, celery and garlic in drippings until tender.
Add tomatoes, zucchini, parsley and seasonings; bring to a boil.
Reduce heat; cover and simmer for 6-8 minutes or until zucchini is tender.
Sprinkle with cheeses and bacon.