Sauteed Summer Squash & Zucchini with Bacon & Parmesan

Serves 6 to 8

 

Do you love summer squash & zucchini as much as I do?  I could eat it every day... stewed, stuffed, gratin, casserole, fried, and even raw ribbons in a salad!   Here's a really simple, but tasty, recipe that is a perfect side dish.  I cooked & served mine in a large cast iron skillet.

INGREDIENTS:

4 slices bacon, cooked until crispy and torn into pieces

2 to 3 Tablespoons olive oil

½ teaspoon salt, or to taste

½ teaspoon fresh ground black pepper, or to taste

½ teaspoon Italian seasoning

1 small onion, halved and sliced

2 cups yellow squash, washed and sliced into ¼ inch slices

    (about 3 to 4 squash)

2 cups zucchini squash, washed and sliced into ¼ inch slices

    (about 3 zucchini)

¼ cup Parmesan cheese

DIRECTIONS:

• Cook the bacon and set aside (I microwaved it)
• Add the olive oil to a large skillet and saute the onions for a few minutes until they begin to get tender.
• Add the salt, pepper, and Italian seasoning and give a stir.
• Add the squash and zucchini and sauté, stirring frequently until the veggies reach your desired consistency… either crunchy or soft or somewhere in between!   This will take about ten to fifteen minutes.
• Sprinkle with Parmesan cheese and serve!