A Savvy Week: Zucchini + Bacon

This week, let’s just skip all the prep work. Cooking ahead is convenient and all, but let’s stick with some simpler recipes. Eating Savvy isn’t just about prepping ahead- it includes making the most of your ingredients and simplifying your grocery list, too! We probably all have a ton of zucchini and summer squash taking over our kitchens, so here are four unique dinners to use some of it up.

A Savvy Week: Zucchini + Bacon

Monday: Grilled bacon salad with arugula and balsamic (from Smitten Kitchen) with crusty bread.
Tuesday: Zucchini summer skillet with poached eggs and garlic butter baguettes (from How Sweet It Is)
Wednesday: Zucchini ribbons in vegan pesto alfredo sauce (from Food Loves Writing)
Thursday: 
Farro pesto salad 
Friday: Flank steak with garlic butter sauce (from Baked Bree) with herb-grilled potato wedges

On Sunday:

Wash the arugula for the bacon salad. You can store it directly in the salad spinner in the refrigerator, or wrap it in a paper towel and refrigerate it in an unsealed plastic bag.

On Monday:

Grill the bacon, and compile the salad. Serve with a bit of the baguette.

Total prep and cooking time: 20 minutes

On Tuesday:

Make the summer skillet and toast the rest of the baguette. Done in half an hour!

Total prep and cooking time: 30 minutes


On Wednesday:

Make the zucchini ribbons and sauce. Nice and simple!

Total prep and cooking time: 50 minutes

On Thursday:

Make the farro pesto salad: While the farro cooks, make the garlic scape pesto and slice the vegetables and mozzarella.  Another dinner, done in 30 minutes or less.

Total prep and cooking time: 30 minutes

On Friday:

It is the start of the weekend, so let’s get our grill on! Marinate the steak in the morning so it is ready to go at the end of the day.

While the steak is coming to room temperature, wash and slice the potatoes.  Start grilling the potatoes a few minutes before the steak. And don’t forget a T.G.I.F. cocktail!

Total prep and cooking time: 1 hour 30 minutes

Grocery List

5 zucchini
2 small carrots
5-6 Yukon gold potatoes
4 ounces arugula
Handful of grape tomatoes
1 handful garlic scapes (about 18 scapes)
12 garlic cloves
1 shallot
1 bunch of parsley
3-4 fresh thyme sprigs
3-4 sprigs fresh sage
7-8 fresh rosemary sprigs
2 lemons
1 small baguette
1 cup dry farro
Flank steak
3 slices + 8 ounces thick-cut bacon (about 12 ounces total)
2-4 eggs
1/3-1/2 cup fresh mozzarella 
2 ounces goat cheese 
Small amount of Parmesan cheese 
1/2 cup slivered almonds 

Groceries You Probably Already Have

1 cup extra virgin olive oil 
1/2 cup + 3 tablespoons butter
2 tablespoons unsalted butter
1 teaspoon lemon juice
Aged balsamic vinegar (or balsamic + brown sugar)
1/4 teaspoon smoked paprika
Salt & pepper

Happy Savvy Eating!

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