This savory green beans with zucchini and bacon recipe combines fresh vegetables and smoky bacon for a delicious side dish perfect for any meal. The original recipe was possibly submitted by Mrs. Zoe Mickel of Marion, Indiana, and first appeared in a clipping from the Chronicle-Tribune on September 1, 1974. The combination of crisp green beans, tender zucchini, and rich bacon creates a hearty, flavorful side that pairs beautifully with various main courses. Whether served at a family dinner or as part of a larger holiday spread, this dish is sure to be a hit.
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Green Beans With Zucchini and Bacon
Food History
Green beans, also known as string beans, have been a favorite in American kitchens since the 19th century. Originally, they had tough strings running along the pod, but by the early 20th century, stringless varieties were developed, making green beans more popular than ever. Green beans became a pantry staple, particularly in canned or frozen form, allowing families to enjoy them year-round.
Zucchini, though originating from Italy, gained widespread popularity in the U.S. in the 1950s. By the 1970s, recipes like this one, which featured zucchini alongside more traditional vegetables, were becoming common in American households. Zucchini’s mild flavor and quick cooking time made it a favorite for side dishes, salads, and casseroles.
Bacon has long been used to enhance the flavor of vegetables. Its smoky, savory taste pairs well with the earthiness of green beans and the subtle sweetness of zucchini. Adding bacon to vegetable dishes became a trend in mid-century American cooking, elevating simple, everyday ingredients to more flavorful dishes.
Think green beans are boring? Think again! Dive into our side dish recipes that’ll make even the pickiest eaters ask for seconds—because veggies don’t have to be the underdog on your plate!
View Green Bean Recipes and Side Dish Recipes.
Timeline
- 19th Century: Green beans become widely grown in the United States, thanks to the development of stringless varieties.
- 1950s: Zucchini gains popularity in American kitchens, celebrated for its versatility and mild flavor.
- 1970s: Bacon becomes a common addition to vegetable dishes, adding richness and flavor. Recipes like this green beans with zucchini and bacon dish showcase the trend of combining multiple vegetables in a single dish for greater depth and variety.
Recipe Discussion
This recipe’s combination of green beans and zucchini creates a balanced blend of flavors and textures. The key is to cook the green beans just until tender-crisp, ensuring they maintain their bite and don’t become too soft. The zucchini, which cooks quickly, absorbs the butter and bacon flavors, adding a tender sweetness to the dish.
The bacon is cooked until crisp, giving the dish a rich, smoky flavor and a satisfying crunch. Sautéing the onion in butter or margarine adds another layer of sweetness that complements the zucchini and green beans. Tossing everything together in the skillet at the end melts the flavors perfectly.
This recipe is easy to prepare and can be served with almost any main course. It’s also a great way to use up any extra zucchini during the summer months when the vegetable is in season. The combination of bacon, butter, and vegetables makes for a satisfying, comforting dish that everyone will enjoy.
Preparation Tips
- Use Fresh Vegetables: While the recipe calls for frozen green beans, you can substitute fresh green beans for an even crisper texture.
- Crisp the Bacon: Make sure to cook the bacon until it’s crispy, as this will provide the best texture and flavor contrast with the soft zucchini and beans.
- Cook Zucchini Quickly: Zucchini cooks very fast. To prevent it from becoming mushy, cook it just until it’s tender-crisp, about four minutes.
Recommended Kitchen Items
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- Cast Iron Skillet: A good cast iron skillet is perfect for frying bacon evenly and sautéing vegetables without sticking.
- Vegetable Steamer Basket: Steam fresh green beans to perfection using a vegetable steamer basket, which preserves their crispness.
- Sharp Chef’s Knife: A sharp knife makes it easy to slice zucchini evenly and mince onions finely, ensuring even cooking.
Serving Suggestions
- Pair with Grilled Chicken: This side dish pairs beautifully with grilled chicken, pork chops, or steak.
- Serve at a Potluck: Bring this flavorful dish to a potluck or family gathering, where it’s sure to be a crowd-pleaser.
- Add a Grated Parmesan Topping: For a twist, sprinkle grated Parmesan cheese on top of the vegetables just before serving.
A Deliciously Simple Side Dish
This green beans with zucchini and bacon recipe is a flavorful side dish that comes together in just a few steps. The combination of crisp green beans, tender zucchini, and crispy bacon makes it a perfect choice for any meal, whether it’s a casual weeknight dinner or a holiday gathering. Easy to prepare and packed with flavor, this recipe is sure to become a family favorite.
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Green Beans With Zucchini and Bacon Recipe
Green Beans With Zucchini and Bacon
Ingredients
- 9-ounce package cut green beans
- 4 bacon slices
- ¼ cup butter or margarine
- 1 small onion. minced
- 2 medium zucchini. sliced '1- inch thick
- 3 teaspoon salt
- dash pepper
Instructions
- Prepare green beans as label directs but cook only half as long as directed: drain. In 12 inch skillet over medium heat.
- Fry bacon until crisp: drain and crumble: set aside.
- Pour fat from skillet: wipe clean with paper towels.
- To skillet. add butter or margarine and onion: cook until onion is tender. about 3 minutes.
- Increase - heat to medium-high: add zucchini and cook, stirring quickly and frequently. until just tender-crisp. about 4 minutes.
- Stir in crumbled bacon and green beans, salt and pepper and cook about 1 minute longer or until beans are hot.