Garden fresh zucchini, yellow squash, onions, and bacon star in this flavorful side dish that’s perfect with any summer entree.
Budget-friendly dishes are always welcomed in my house. If you have a garden and grow zucchini and squash, this is the perfect recipe to use up some of your bounty.
It won’t break the bank but at the same time, it offers a lot of flavor as a side dish to a fish, chicken, or beef meal.
The inspiration for this recipe came from a friend. Many years ago my girlfriend had us over to dinner. I am not a real fan of squash or zucchini but she prepared a sautéed version that was out of this world. It was memorable.
Well, it’s taken me years to try to duplicate the recipe and I added my own twist with the addition of bacon.Garden fresh zucchini, yellow squash, bacon, and onions star in this flavorful side dish that's perfect with any summer entree.
To get evenly sliced zucchini and squash I used my mandolin. I enjoy using it, especially when I need consistent slices. I’m pretty good with a knife but the mandolin makes even slices so easy.
Just use the guard! I implore you! I sliced my finger once, yes, all it takes is once, for then you will use that guard henceforth.
I recreated this for 2 but this recipe can easily be doubled for 4, or even more servings.
Do you want more delicious vegetable recipes?
There’s nothing like sautéeing or roasting vegetables to bring out the flavor. Here are a few of our other favorite recipes. All of these recipes are not only vegetarian but gluten-free too.
- 1/2 sweet onion, sliced about 1/4 inch thick
- 2 cloves garlic, finely minced
- 1/2 green zucchini, sliced evenly about 1/4 inch thick
- 1/2 yellow squash, sliced evenly about 1/4 inch thick
- 1 tablespoon fresh parsley, chopped
- 3 strips of bacon, cooked and crumbled
- 1/4 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- Melt the butter in a medium skillet over medium heat.
- Add the onion and sauté until soft and translucent, stirring frequently.
- Add the garlic and stir for 1 minute, being careful not to burn the garlic. Add green and yellow zucchini, and parsley.
- Cook until zucchini is soft and just becoming translucent, about 4 - 5 minutes. Remove from heat, season with salt and pepper, sprinkle with crumbled bacon and serve immediately.
This post was originally published on November 15, 2015 and updated July 7, 2020.