Serving beet green bacon zucchini stir-fry to my picky eater family was me going out on a limb and I’m so excited that they loved every bite of it!
Take a look at what my friend Audrey from the Melady Cooks food blog had to say about this magnificent recipe:
We loved every bite of the stir fry. Whether they were pieces of zucchini, hash brown, tomato or beet greens and stems, it was satisfying. Simple flavors melded together with the flavors of bacon and cheese are always welcome in our castle.
I think this recipe sounds amazing, Audrey! Thank you for sharing it with us.
Ingredients
6 slices thick cut Black Label bacon; diced
2 cups frozen OreIda hash browns
salt and pepper
3 cups zucchini; diced with skin on
salt and pepper
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes (or more to taste)
2 cups fresh tomatoes; diced or cut into wedges
4-5 cups beet greens and stems; cut into 1″ pieces
1/4 cup green onion; thinly sliced
2 cups Kraft Monterey Jack cheese; shredded
Instructions
In a large skillet fry bacon on medium-high heat until almost crispy. Push aside and add hashbrowns to skillet. Salt and pepper and leave to brown for several minutes then stir to allow more potatoes to brown.
When potatoes are mostly crisped and browned add zucchini with salt and pepper to skillet and stir occasionaly to brown as many pieces as possible.
Add beet greens and stems and cook for several minutes until greens are wilted and stems are beginning to soften.
Add minced garlic and pepper flakes and stir well. Add tomatoes and green onion, stir and let heat through for several minutes.
Sprinkle with Monterey Jack cheese and when cheese is melted, serve.
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Quick Tip: This delicious stir-fry is really good paired with rice or quinoa.
Recipe and image courtesy of Melady Cooks.