Bacon, onions, and fresh zucchini combine to make this delectable complement to any meal! Serve over vegetables or try it as a side dish for meat and poultry. Made with Pace® Salsa Base .
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|bacon||4 oz.||4 slices|
|onion||11 oz.||2 cups|
|white potato||4.5 oz.||1 cups|
|dried oregano leaves||1 tsp.|
|tomato||6.5 oz.||1 cups|
|Parmesan cheese||0 1/4 cups|
|1. Fry until crisp. Remove from skillet; reserve.|
|2. Add to skillet; cook until tender but not brown.|
|3. Add zucchini, potato, salsa base, sugar and oregano. Cook over medium-high heat, stirring frequently, until vegetables are crisp-tender, 5 to 7 minutes.|
|4. Add tomato and reserved bacon; heat through. CCP: Heat to 165°F. or higher for 15 seconds.|
|5. Sprinkle cheese evenly over vegetables. CCP: Hold at 140°F. or higher. Portion using 4 oz. ladle (1/2 cup).|
- Serving Suggestions: Prefect as an accompaniment/ side to meats and poultry.Rest Milanese- style veal cutlets on red potato gratin with a side of Italian Garden sauté. Omit the bacon for a zesty vegetarian side dish.