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.