The word, "YUM" summarizes this little number. This is a great side dish for any occasion. (Note: I went a little thin on my zucchini slices, so be sure and slice yours about 1/2" thick).
4 medium zucchini, sliced 1/2 inch thick (you don’t want them too thin)
½ red onion, sliced
2 garlic cloves, minced
3 strips of bacon
2 Tbsp. butter
1 can (10 ½ oz.) cream of chicken soup
1 ½ c. milk (I used 2% low fat)
2-3 Tbsp. sour cream
2 heaping Tbsp. Gainey Vineyard Vegetable Garden Seasoning
1 c. Mozzarella, grated
1 c. Sharp Cheddar, grated
½ c. Parmesan, grated
1 ½ c. Panko bread crumbs
Preheat oven to 350 degrees.
Using a large, heavy skillet, cook bacon until brown. (I used a large 10-inch cast iron skillet for this recipe which made it easier to take it straight from the stovetop to the oven). Remove bacon from pan. Pour out 1/2 of bacon drippings from pan.
Melt 1 Tbsp. of butter to remaining pan drippings. Cook diced onion over medium low heat for about 2 minutes. Add minced garlic and cook for another minute. Add sliced zucchini. Stir and cook 3-4 minutes.
Meanwhile, in medium sauce pot, combine cream of chicken soup with milk and sour cream. Whisk to fully incorporate ingredients over medium low heat. Add all cheese and stir well until cheese is melted to a smooth consistency.
Sprinkle seasoning mixture evenly over zucchini. Crumble bacon evenly over zucchini.
Pour soup and cheese mixture over zucchini.
Melt remaining Tbsp. of butter in small pan. Add bread crumbs and toss to coat. Cook on low until golden brown and sprinkle evenly over top of zucchini.
Transfer skillet to oven and bake uncovered approximately 30-35 minutes or until zucchini is fork tender. Serve hot.