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 is from a friend. 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.
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 forever.
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.
Sautéed chayote squash, garlic, onions, and rosemary
Roasted fingerling potatoes, peppers, and onions with garlic and thyme
Roasted balsamic acorn squash and shallots
Sautéed Vegetables made from garden fresh ingredients.
- 2 tablespoons butter
- ½ sweet onion, sliced about ¼ inch thick
- 2 cloves garlic, finely minced
- ½ green zucchini, sliced evenly about ¼ inch thick
- ½ yellow squash, sliced evenly about ¼ inch thick
- 1 tablespoon fresh parsley, chopped
- 3 strips of bacon, cooked and crumbled
- ¼ teaspoon sea salt
- ¼ 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.
Anne Lawton says
Looks delicious! I have a lot of zucchini to use up, I’m going to give this a try this week!
Ashley Marie Lecker says
What a great recipe to use summer zucchini and squash! I love the addition of that crispy bacon too!