What is better than bacon, veggies and ranch dressing? We are loving this dish and enjoying the flavors of Summer with every bite. Healthy fats ensure a big plate of veggies to be extra satisfying and satiating, get this on your menu and dig in!
Prep Time: 5 minutes
Baking Time: 15 minutes
2 thick slices of bacon, chopped
2 tablespoons bacon grease
1 medium zucchini, ends removed & diced
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 cup cremini mushrooms, sliced
1 medium red bell pepper, seeded & diced
4 tablespoons ranch dressing
2 tablespoons fresh cilantro
Cook chopped bacon in a skillet set on medium heat until crispy, about 5-7 minutes. When done, remove bacon from the skillet and set aside, reserving the bacon grease in the skillet.
Add diced zucchini and season with sea salt, black pepper and garlic powder and sauté in the bacon grease until it begins to soften, about 3 minutes.
Add sliced mushrooms and diced red pepper and continue to sauté until everything is very soft and begun to brown in the skillet, about 5-7 more minutes.
Turn off the heat and stir in the cooked bacon.
Serve between 2, with fresh cilantro and 2 tablespoons each of ranch dressing, storing any leftovers in an airtight container in the fridge for up to 3 days.
Net Carbs: 8