Ingredients
- slice bacon, cut into 1 inch pieces
- medium zucchini
- /8 teaspoon salt
- /8 teaspoon dried oregano
- /8 teaspoon garlic powder
- /8 teaspoon pepper
- plum tomato, halved and sliced
- /4 cup sliced onion
- /4 cup shredded reduced-fat sharp Cheddar cheese
Instructions
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Step 1
Preheat your oven to 350°F (175°C). In a small nonstick skillet over medium heat, cook the bacon pieces until they’re cooked through but still slightly chewy—you don’t want them fully crisp yet. Use a slotted spoon to transfer the bacon to paper towels, letting any excess grease drain. While that’s happening, prep the zucchini: cut it in half crosswise, then slice each half lengthwise into quarters to create spears. Arrange these in a single layer in an ungreased shallow 1-quart baking dish. In a tiny bowl, mix the salt, oregano, garlic powder, and pepper. Sprinkle half of this seasoning blend over the zucchini, then layer on the sliced tomato, onion, remaining seasoning, and the reserved bacon. Slide the dish into the oven and bake uncovered for 15 minutes. Pull it out, scatter the shredded cheddar evenly over the top, then return it to the oven for another 5 to 10 minutes, just until the zucchini is tender and the cheese is bubbly. I like to finish it under the broiler for a minute to get those golden, crispy cheese edges.