One-Pan Skillet Zucchini Bake

Ingredients

• ½ pound bacon
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 cup chopped celery
• 6 medium zucchini, cut into 1/4-inch slices
• 1 cup sliced fresh mushrooms
• 2 large ripe tomatoes, coarsely chopped
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (16 ounce) can pineapple chunks - drained with juice reserved
• ¼ cup juice from the can of pineapple
• 1 tablespoon soy sauce
• salt and pepper to taste
• 1 teaspoon dried basil
• ¼ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• 1 cup shredded Cheddar cheese
• ½ cup grated Parmesan cheese (Optional)

Step 1

Cook the bacon in a large, deep skillet over medium-high heat until it’s nicely browned. Once done, drain off most of the bacon fat, leaving about a tablespoon in the pan. Crumble the bacon and set it aside for later.

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. Then toss in the zucchini and mushrooms and cook for another minute.

Step 3

Stir in the tomatoes, artichoke hearts, pineapple chunks, and the crumbled bacon. Pour in the reserved pineapple juice along with the soy sauce. Season the mixture with salt, pepper, basil, garlic powder, and Italian seasoning. Cover the skillet and let it simmer gently on low for around 10 minutes, stirring now and then—just be careful not to overcook the veggies.

Step 4

Finally, sprinkle the Cheddar cheese evenly over the top and cook for another couple of minutes until the cheese is melted and gooey. Serve it straight from the skillet, adding a little Parmesan cheese on top if you like.