Best in 4 individual ramekins~doesn't get so watery. If using a casserole dish, I'd add more flour/nutritional yeast. This recipe is wonky because Kenny is dairy free, so we make his ramekin with fake cheeze and nutritional yeast and ours with regular cheese....
4 slices thick cut bacon, cut into bite sized pieces
2 medium zucchinis, thinly sliced
4 cloves garlic, minced
shredded Italian blend cheese (mozzarella, parmesan, gouda) or Kenny's dairy free cheeze or sharp white cheddar would be good
sprinkle of crushed red pepper (or regular pepper or salt free seasoning)
1 Tbs chopped basil (if available)
1 cup Italian bread crumbs
1 cup nutritional yeast (or additional bread crumbs mixed with parmesan cheese)
Cook bacon in a large pan until done. Drain on paper towels and drain most of fat from pan (leave about 1 Tbs to saute)
Add zucchini and garlic to bacon drippings and saute until beginning to soften/brown (about 5 minutes)
Stir in bacon, cheese of choice, 1/2 cup of nutritional yeast, and seasonings
Divide into 4 greased ramekins
Mix remaining nutritional yeast with bread crumbs and sprinkle over ramekins
Bake at 375 degrees for 30 minutes
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