The pressure was on tonight. My husband has been making some really outstanding meals (last night's for instance) so tonight I had to turn it up. So I turned to a recipe I have been using for years.
The original recipe did not call for zucchini but it is that time of year.
Ingredients
2 tbsp. olive oil
2 bacon slices, choppped (I used the pre-cooked bacon)
1 cup sliced zucchini
7 oz. jar roasted red peppers, drained and diced
1/4 cup canned chicken broth
1 bag forzen cheese ravioli, cooked
Freshly grated Parmesan
Method-
Heat the olive oil in a skillet over medium heat. Add the onions and bacon, if you are using uncooked bacon, and cook until onion is tender and bacon is cooked, stirring occasionally, about 8 minutes. Add zucchini and cook for 4 minutes or until zucchini is tender
Stir in the pepper, and broth and simmer one minute. If you are using pre cooked bacon add it at this point.
Transfer to large bowl. Add ravioli and toss well. Season to taste with salt and pepper. Top with grated parmesan cheese.
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