Summer Squash with Bacon recipe

All Recipes Side Dish Vegetables Squash Zucchini

Ingredients

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

Nutrition Info

227.1 calories
carbohydrate: 34.5 g
cholesterol: 15.1 mg
fat: 6.3 g
fiber: 5.6 g
protein: 10.1 g
saturatedFat: 2 g
servingSize: -
sodium: 375 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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.

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