Loaded Zucchini Bake

Loaded Zucchini Bake

Ingredients

• Zucchini: 3 to 4 medium-sized, sliced.

• Tomatoes: 2 units, sliced.

• White Onion: $1/2$ unit, sliced.

• Bacon: Most of one package (reserve 3 pieces for other use).

• Cheese: * 1 unit of sharp cheddar, shredded.

  • Grated parmesan cheese.

• Fats & Oils:

  • Olive oil (for coating).

  • $1/4$ cup ghee or coconut oil.

• Seasonings:

  • Salt and pepper.

  • Garlic powder.

  • Fresh oregano leaves.

Directions

1. Prep: Preheat your oven to 350°F. Slice your zucchini, tomatoes, and onion.

2. Cook Bacon: Fry the bacon in a skillet over low heat until thoroughly cooked, then crumble it.

3. First Layer: Arrange the sliced zucchini equally in a 9×13-inch baking dish, ensuring the bottom is completely covered.

4. Season: Apply a light coat of olive oil to the zucchini. Season with salt, pepper, and garlic powder.

5. Add Fat: Place 4–5 small portions of ghee or coconut oil onto the surface of the zucchini.

6. Vegetable Layers: Add a layer of $\frac{1}{4}$ of the sliced onion, followed by a layer of one sliced tomato.

7. Protein & Cheese: Incorporate a layer of the crumbled bacon over the vegetables. Follow this with a uniform layer of shredded sharp cheddar cheese.

8. Repeat & Finish: Repeat the layers once more. Finish with a final layer of grated parmesan cheese over the cheddar and garnish with fresh oregano leaves.

9. Bake: Cover the dish with aluminum foil and bake for 15 to 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and the cheese is golden brown.

Nutrition Facts (Per Serving)

Serving size: 1/8 of the dish