Summer Squash with Bacon

Yellow squash and zucchini are sauteed with potatoes, onion, and bacon. This is a side dish so good I tend to make it for lunch and eat it as a meal. Almost every summer my mother would have a bumper crop of zucchini and yellow squash in her garden and this was her preferred way of cooking it up.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 227 Calories

Ingredients

• salt and ground black pepper to taste
• 2 small zucchini, sliced
• 1 small yellow onion, coarsely chopped
• 4 small red potatoes, diced
• 6 slices bacon, cut into 1-inch pieces
• 2 small yellow squash, sliced

Recipe Instructions

Step 1

Place bacon in a cold pan and cook over medium heat until bacon begins to curl and some grease is in the pan, about 5 minutes. Add potatoes and cook and stir until lightly browned, about 5 minutes.

Step 2

Add onion to the pan; cook and stir until softened and translucent, 3 to 4 minutes. Add squash and zucchini; cook and stir until squash begins to soften and brown slightly, 5 to 7 minutes. Cover and continue to cook until potatoes are tender, about 10 minutes. Season with salt and pepper. Serve immediately.