THE RECIPE JOURNAL · Main Course
Zucchini Casserole Cooked in a Skillet
This easy skillet dish combines tender zucchini with melted cheese and savory herbs for a comforting meal. Perfect for a quick weeknight dinner, it’s both flavorful and simple to prepare.
FROM THE KITCHEN • Zucchini Casserole Cooked in a Skillet
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cooking 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.
02
Step 2
Add the chopped onion, green and red bell peppers, and celery to the skillet. Cook everything over medium heat, stirring occasionally, for about 2 minutes until the veggies start to soften. Then toss in the zucchini and mushrooms and cook for another minute.
03
Step 3
Stir in the tomatoes, artichoke hearts, pineapple, and the crumbled bacon. Pour in the reserved pineapple juice and soy sauce, then season with salt, pepper, basil, garlic powder, and Italian seasoning. Cover the skillet and let it simmer on low heat for about 10 minutes, stirring now and then. Just be careful not to overcook it.
04
Step 4
Finally, sprinkle the Cheddar cheese over the top and cook for another couple of minutes until the cheese melts. Serve it right from the skillet, and if you like, add a little grated Parmesan on top.
Why you’ll love it
This dish is a wonderful way to enjoy fresh zucchini with a comforting, cheesy twist. It cooks quickly in one pan, making it perfect for busy weeknights. The combination of textures and flavors always feels like a warm, homemade treat.
How to serve
Serve this casserole alongside a simple green salad or crusty bread for a complete meal. It also pairs well with grilled chicken or roasted meats, adding a fresh vegetable side that balances richer dishes.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the texture tender and the cheese melty. Avoid freezing as the zucchini may become watery when thawed.
