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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 2 TBS olive oil
  • 3â�„4 lb. slab bacon
  • 2 medium onions
  • 4 lb. medium zucchini
  • 1â�„3 cup beef demi-glace
  • 6 cups water
  • 12 wedges (3â�„4 oz. each) of Laughing Cow cheese
  • 2 TBS creme fraiche
  • 2 TBS unsalted butter, softened
  • Salt and freshly ground black pepper
In a large pot, warm olive oil over medium heat. Slice bacon 1�4 inch thick and crosscut into 1�4-inch pieces. Cook bacon in olive oil, stirring often, until fat starts to render, about 3 minutes. Finely chop onions and add to bacon, cooking until translucent, about 3 minutes.
Halve each zucchini lengthwise and slice each 1�4 inch thick. Stir zucchini and the demi-glace into bacon. Pour in just enough water to cover the zucchini and bring to a simmer. Reduce the heat to low and cook, stirring often, until the zucchini is tender, about 20 minutes. Add the cheese, creme fraiche and butter and stir often until the cheese melts. Season with salt and pepper and serve in warm bowls.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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