By Kath Whalen
Published on 24/02/12
15 minutes to prepare and 40 minutes to cook
My father has a small vegie patch and tends it with love and care. Each year he plants it out with the same vegetables - tomatoes, beans, carrots, silver beet and zucchini's (which are prolific producers!). As the zucchini's mounted up in the fridge my sisters and I looked for new ways to use them. This is one of my recipes that is wonderful for lunch or dinner.
Serve with a fresh garden salad, a dollop of sour cream and sweet chilli sauce or your favourite relish or home made salsa and crusty bread.
You can remove the bacon for a vegetarian version.