Better-with-Bacon Summer Squash

Summer squash is often the gift that keeps on giving in our neck of the woods.  And, even though I have dozens of tried-and-true recipes on-hand, I find myself looking for new ways to prepare it.  This is especially true because one of my kiddos pretty much loathes the stuff.  She will eat it when it’s served, but only because she’s hungry.

Since so many things are better with bacon, we’ve added it to our summer squash this year in the hopes of finding another recipe that we can all get excited about.  Even if it doesn’t pass muster with her, I look forward to having this with some fresh corn on the cob and thick-sliced heirloom tomatoes.

You can use any type of summer squash in this recipe:  zucchini, yellow squash, patty pan or even 8-ball zucchini.  It really doesn’t matter.  This can even be served with rice or over pasta if you want to bulk it up a bit.

4-6 strips bacon, diced
2 small zucchini, thinly sliced
2 small yellow squash, thinly sliced
1 medium onion, halved and thinly sliced
2 cloves garlic, minced
salt & pepper to taste
1/4 c. grated Parmesan cheese, if desired

In large skillet, cook bacon over medium heat until crisp.  Remove bacon and carefully drain grease, keeping 2-3 tablespoons in skillet.

In the bacon drippings, saute summer squash and onion for 6-8 minutes or until crisp-tender.  Add minced garlic and stir for 1-2 more minutes until garlic is cooked.

Sprinkle with cheese if you want (and why wouldn’t you?).

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