- G. Granaroli XBRG76A
- MM:MK VMXV03A
6 lg Potatoes, boiled and skinned
6    Slices bacon
1 md Zucchini, sliced fairly thin
2 tb Butter
4 tb Olive oil
Salt and pepper to taste

In a skillet, fry the bacon until almost crisp. Drain most of the fat. Chop
the bacon and return to pan. Add sliced zuchini, butter and oil. Sautee
until slightly soft. In a large serving bowl, slice the potatoes about 1/2″
thick. Add bacon-veggie mixture, salt and freshly ground pepper and mix
well. Serve hot or warm. *You may also use sliced onions in this recipe.
Add them with the zuchini.