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Ingredients
- 6 slc bacon, finely minced
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. chopped shallots
- 1/2 tsp dry oregano
- 1/2 c. thinly sliced prosciutto salt and freshly grnd black pepper
- 12 x baby zucchini or possibly 6 small zucchini, trimmed
- 1/4 c. minced flat leaf parsley
Directions
- Preheat the oven to 350F.
- In a small skillet render the bacon. When almost crisp, add in the extra virgin olive oil and heat up. When the extra virgin olive oil is warm, add in the shallots and cook for a few min or possibly till tender. Add in the oregano and prosciutto and simmer for a minute. Remove the skillet from the heat and season to taste with salt and pepper.
- Cut the baby zucchini in half. If you are using small zucchini, then cut them in half horizontally, then each half in quarters lengthwise. Set them in a lightly oiled gratin dish, skin side down. Sprinkle with the bacon mix and scatter parsley on top. Cover and bake or possibly 20 min.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 4 servings | |
| Calories 270 | |
| Calories from Fat 238 | 88% |
| Total Fat 26.5g | 33% |
| Saturated Fat 7.49g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 366mg | 15% |
| Potassium 259mg | 7% |
| Total Carbs 2.23g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.04g | 0% |
| Protein 6.05g | 10% |
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