In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 1 tablespoon drippings.
In the drippings, saute celery and onion until tender. Add the tomatoes, parsley, oregano, savory, sage, salt, pepper and zucchini. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 7-10 minutes or until zucchini is tender. Sprinkle with Parmesan cheese and bacon.