Bacon Zucchini Skillet
This whole dish was inspired by a zucchini and a flood. The grocery store clerk told me the zucchini were on sale and were excellent right now so I obligingly bought one. I let it sit in the fridge for a few days and develop some wrinkles before I decided what to do with it.
I was coming home from work and the City of New Orleans had issued a state of emergency. We were potentially going to undergo massive rainfall and due to some exciting political issues and a fire, only one of the water pumps were functioning. The city had already flooded earlier in the week because the pumps couldn’t keep up, I’m talking people kayaking down the streets flooding (literally). You can read more about the flood here and the kayaking here.
Knowing we might be stuck in the house for awhile if it flooded again I pulled into the grocery store to stock up on the essentials: Bacon, booze and well… Bread, because I already had butter. The bacon and zucchini went together like a song. I caramelized the onion and potatoes in bacon fat and let me tell you… This recipe should easily serve four but Tony and I nearly polished it off ourselves. However, the precious few leftovers were even better the next day. Make it and you will not be sorry!