Potatoes with Bacon& Zucchini
Yield
1 batchPrep
10 minCook
10 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
zucchini
sliced fairly thin |
|
| 2 | tablespoon |
butter
|
|
| 6 | large |
potatoes
boiled and skinned |
|
| 4 | tablespoon |
olive oil
|
|
| 6 | slices |
bacon
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
zucchini
sliced fairly thin |
|
| 3E+1 | ml |
butter
|
|
| 6 | large |
potatoes
boiled and skinned |
|
| 6E+1 | ml |
olive oil
|
|
| 6 | slices |
bacon
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a skillet, fry the bacon until almost crisp.
Drain most of the fat.
Chop the bacon and return to pan.
Add sliced zucchini, butter and oil.
Sauté until slightly soft.
In a large serving bowl, slice the potatoes about ½ inch thick.
Add bacon-veggie mixture, salt and freshly ground pepper and mix well.
Serve hot or warm.
You may also use sliced onions in this recipe.
Add them with the zucchini.
