I pretty much always shop with the best of intentions. I look for fresh vegetables and plan on making up all kinds of things with them. I will spiralize this and chop up that and experiment with this and yada, yada, yada.
And for a while I do.
But a few too many nights into the week, when I’m tired, some of my plans go awry.
I just want fast and easy and predictable, you know?
That’s why I was looking through the vegetable crisper last night and noticed a lone zucchini and some cherry tomatoes looking like they needed some love. There were part of dinner plans that hadn’t gone quite as planned. No reason to let them go to waste though.
My criteria here was fast, easy and yummy. Works for me!
So that’s where “Bacon Grease Zucchini” came from. Not a very refined name, huh?
But seriously, it was the bacon grease that really set the flavor off. If you don’t have any saved bacon grease–and if you don’t, why not?!–you could probably toss on some bacon bits as long as it’s real bacon and get the same effect. But I wouldn’t skip the bacon or you’ll have boring veggies! I mean, I’m sure it would taste okay, but just okay.
Lord knows we don’t want boring veggies, man.
Bacon Grease Zucchini
- 1 Zucchini
- 10 cherry tomatos
- 1 teaspoon bacon grease or less, melted
- 1 dash salt and pepper
Cut the Zucchini into thick slices and quarter the slices.
Cut the cherry tomatoes in halves or thirds.
Spread Zucchini and tomatoes on a pan. (I used sprayed foil to make sure they didn't stick.)
Drizzle with bacon grease and add salt and pepper.
Cook at 350 degrees about 20 minutes or until desired tenderness.
You could skip the bacon fat but you'd be seriously missing out. It adds a tremendous level of flavor to otherwise somewhat neutral vegetables.
If you are going to make this and experiment with different veggies, comment and let me know what you put in yours!