Sauteed Summer Squash with Bacon

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This is one of my successful original recipes. Not that some aren't successful. Okay, I'll admit, once in a while I've made something that we most likely won't have again for at least 20 years!
But this one was really good.

serves 4

Ingredients:

  • 4-6 slices bacon
  • 2 yellow squash, washed and thinly sliced
  • 2 zucchini, washed and thinly sliced
  • 2 tablespoon vegetables oil
  • 1/2 cup sliced purple onion, or more if you like onions
  • 1 teaspoon fresh thyme, minced
  • Salt and pepper to taste

    Instructions:

    Heat a large sauté pan to medium heat and fry bacon until crisp. Remove bacon to paper towel to drain.

    Add oil to pan. Add vegetables and sauté on medium high heat until vegetables are slightly tender. Season with salt and pepper to taste. Crumble bacon and add to vegetables with the thyme (or rosemary). Reduce heat to medium and cook additional 3-4 minutes.

    Cooking Wiser:
    To add a little more color, add 1 small red pepper, diced.

    I recently read that rosemary is a common herb used by the locals in a small village in Italy and many of them are living to be over 100 years old. So add 1 tablespoon finely minced fresh rosemary to replace thyme.

    To make this a vegetarian dish, omit bacon and add a pinch of cayenne pepper.