Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
4
Ingredients
Directions
Cook bacon in a large, deep skillet over medium-high heat until evenly brown. Drain on a paper towel-lined plate. Discard all but 1 tablespoon drippings from the skillet. Crumble bacon; set aside.
Cook and stir onion, bell peppers, and celery in drippings in the skillet over medium heat for 2 minutes. Add zucchini and mushrooms; cook 1 minute. Stir in tomatoes, pineapple chunks, artichoke hearts, and crumbled bacon.
Add reserved pineapple juice and soy sauce; season with salt and black pepper. Stir in basil, Italian seasoning, and garlic powder. Cover the skillet; simmer over low heat for 10 minutes, stirring occasionally. Do not overcook.
Sprinkle Cheddar cheese over vegetables; cook until cheese melts, about 2 minutes. Sprinkle with Parmesan cheese; serve in the skillet.
Nutrition Facts (per serving)
| 473 | Calories |
| 21g | Fat |
| 50g | Carbs |
| 27g | Protein |
