Toni Rakestraw

  • 4 slices chopped bacon
  • 3 eggs
  • 2 tsp salt
  • ½ tsp fresh ground pepper
  • 2 tbs grated onion
  • ½ cup shredded cheddar cheese
  • 8 ounces spaghetti, cooked and drained
  • 1-1/2 cups thinly sliced zucchini
  • Butter
  • Parmesan cheese

Fry bacon in large skillet until browned. Beat together eggs, salt, pepper, and onion. Stir in cheese, spaghetti, and zucchini. Scoop bacon up with slotted spoon; mix into spaghetti mixture. Pour mixture into heated skillet with bacon fat; fry until brown. Cut across center; turn both halves; fry until brown. Cut in wedges; spread with butter and sprinkle with parmesan cheese if desired. Serves 6.