G. Granaroli XBRG76A 1 md Zucchini — sliced fairly thin
2 tablespoon Butter
6 lg Potatoes — boiled and skinned
4 tablespoon Olive oil
6 Slices bacon
Salt and pepper to taste
In a skillet, fry the bacon until almost crisp. Drain most of the fat. Chop the bacon and return to pan. Add sliced zucchini, butter and oil. Sautee until slightly soft. In a large serving bowl, slice the potatoes about 1/2″ thick. Add bacon-veggie mixture, salt and freshly ground pepper and mix well. Serve hot or warm. *You may also use sliced onions in this recipe. Add them with the zucchini.