Sautéed Bacon-Parmesan Brussels Sprouts & Green Beans

This tasty sautéed bacon-parmesan Brussels sprouts & green beans recipe is so delicious that it will please even the pickiest of vegetable eaters!

Yesterday was just one of those days where I literally had no idea what to prepare for dinner. All I knew was that our meal would incorporate a plethora of veggies, since we stalked up on quite a bit of fresh produce in light of the Covid-19 pandemic. Since we are staying inside, why not eat as relatively healthy as possible?

After doing a little bit of brainstorming, I came up with a pretty darn tasty recipe that incorporates two of my veggies-and then some: Brussels sprouts, green beans…and bacon! In this recipe, I will show you how to whip up some very delicious sautéed bacon-parmesan Brussels sprouts & green beans. Even my very picky husband loved this dish! He is a very tough food critic, and gave this dish a high score (and wants this to become a regular serving).

The Verdict?

This recipe is absolutely delicious. If you have an aversion to Brussels sprouts, my hope is that this dish will convert you to this baby cabbage variety. The bacon and brown sugar really compliment and enhance the flavor of these sprouts and greens. The parmesan takes all the sweet and salty elements of this dish, and kicks it up several notches by adding a dose of cheesy nuttiness and tang-a combination that works beautifully. I’ve said enough, so let’s go ahead and move onto the recipe, below!

Sautéed Bacon-Parmesan Brussels Sprouts & Green Beans


  • 1.5 cups raw Brussels sprouts
  • 1.5 cups fresh green beans
  • 3 slices of bacon
  • 2 tbsp. grated Parmesan cheese
  • 2 tsp. brown sugar
  • 1 tbsp. sriracha sauce


  1. Thoroughly rinse the Brussels sprouts and green beans. Be sure to trim off the stems of the green beans, and slice the Brussels sprouts in half, lengthwise. Set aside.
  2. Finely dice your bacon slices into ¼ inch cubes. Then, take a large skillet or wok, set to medium high. Once skillet has warmed, gradually add in your bacon pieces, and cook for about 7-10 minutes, or until all of the pieces have crisped up. Then carefully remove bacon bits and place them in a napkin-lined small bowl. Set aside.
  3. Gradually add in the Brussels sprouts halves and green beans into the bacon rind, and cover with a lid for the first three minutes (this allows the veggies to steam). Remove the lid and sauté the greens for a total of 7-10 minutes, or until the Brussels sprouts begin to caramelize on the bottom, stirring frequently.
  4. Once the greens have finished cooking, gently stir in the brown sugar, sriracha, and parmesan cheese throughout the entire mixture. You can either serve the greens form a skillet or another dish, but be sure to sprinkle the bacon bits throughout the top. Enjoy!

Makes 4 servings

Nutrition Information per serving

127 calories/ 5 grams protein/ 8.7 grams fat/ 8.5 grams carbohydrates/ 2.4 grams of fiber/ 4 WW Smart Points (green plan)

A close-up of five zucchini fritters served with marinara sauce

Zucchini Fritters

WARNING: These zucchini fritters are extremely addictive.

A close-up of five zucchini fritters served with marinara sauce
Zucchini Fritters

This year, my husband and I decided to become members of a local CSA (Community-Supported Agricultural system), and decided to become members of Steed Farm, the local CSA in our hometown. For those who are unfamiliar with the concept, a CSA is a system where the consumer has the opportunity to subscribe to the local harvest of a local farm or collective of farms (Click here if you’re interested in seeing my CSA video-its good stuff!).

I recently received my first share of produce, which was super exciting. No joke…we probably came home with about 7 pounds worth of produce. Among all of the goodies I received, I had two very large and hefty zucchini fruits. After trying to figure out how I was going to prepare them, I had an ‘A-ha!’ moment: Why not turn them into fritters?!?! I had most of the ingredients, to do so.

The Moment of Truth

After experimenting with this dish three different times, and modifying each of the ingredient quantities, I am proud to announce that I finally came up with a recipe that I am super proud of. Folks, I present you with my very tasty zucchini fritters. These fritters contain feta cheese, which naturally gives these the salt and amount of zing these babies need. If you don’t want to fry them, no worries! I included a step which shows you how to bake ‘em. These fritters are pretty low in carbs, which is why I opted for Almond flour in my recipe. But you can use whatever other type of flour you’d like! The flour ratio should still be the same.

A vertical stack of zucchini fritters

A couple disclaimers before I proceed:

  1. The quality of the skillet you use matters (take it from me). If you opt for frying, these fritters are prone to sticking on the bottom of the skillet and WILL crumble a part if you do not make sure that you do not have a non-stick surface.
  2. WARNING: These fritters are addictive. Even though they are low in carbs (per serving), you may wind up wanting to eat the whole batch. Just a heads up…

Aright, alright…here’s the recipe!

Zucchini Fritters

WARNING: These zucchini fritters are extremely addictive.
Prep Time15 mins
Cook Time30 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: low-carb, vegetarian
Servings: 8 servings
Calories: 197kcal


  • Cheesecloth
  • Skillet
  • Spatula


  • 2 zucchinis medium
  • 1½ cups almond flour
  • 8 oz. feta cheese crumbled
  • 4 garlic cloves minced
  • 1 onion small
  • 2 eggs
  • 3 tbsp. cooking oil


  • 2 tbsp. dried oregano
  • 2 tbsp. parsley
  • 1 tbsp. crushed red pepper flakes


  • Finely dice onion into ¼" cubes, and set aside.
  • Coarsely chop zucchini into 1” Cubes, separate them into three batches. Place each batchinto a food processor and pulse for about three seconds, two-three times, untilthe zucchini pieces are roughly ¼” in size. Repeat this step for each batch.
  • After all of the zucchini has been pulsed, take a cheese cloth, and squeeze as muchof the water out of the zucchini chunks, until almost all of the liquid has drained out. This will take about 3-5 minutes.
  • Combine all of the ingredients into a large bowl, except the oil. Gently stir untileverything looks evenly mixed.

Cookyour zucchini fritters using one of two methods:

  • Frying:Heat your large skillet to medium heat, and add the cooking oil. While theskillet is heating, take your batter, and create balls which are about one-one anda half inches in diameter. Creating the mini patties is best to use with atablespoon. Gently drop each medallion-sized patty into the skillet, and allowto fry on each side for about 2 minutes on each side (no more than three minutes),until each side is golden browned. Try not to fry more than five patties at atime. Repeat until all pieces are cooked.
  • Baking:Preheat oven to 350 degrees F. Once oven has pre-heated, lightly grease a largebaking sheet, and form mini patties the size of 1-1.5 inch medallions. Bakefritters for about 25-30 minutes, until the fritters have golden browned.
  • Enjoy your zucchini fritters with some marinara sauce, or sour cream!

Nutritional Information per serving (serving size- 4 fritters):

197 calories/ 10 grams protein/ 14.3 grams fat/ 8.6 grams carbohydrates/ 6 grams of fiber / 7 WW smart points (green plan)