Southern Style Sautéed Zucchini and Summer Squash
Zucchini and yellow summer squash are cooked down with onion, bell pepper, and bacon. This makes a delicious and easy side dish for any time of the year!
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Servings: 6 people
Equipment
- 1 large skillet cast iron preferred
Ingredients
- 4 medium yellow squash and/or zucchini sliced
- 1 medium yellow or white onion diced
- 1 green bell pepper diced
- 1/2 pound thick cut bacon cut small
- salt & pepper to taste
- garlic powder to taste
Instructions
- Cut bacon in small pieces. Cook until slightly crispy. Remove bacon from skillet and set to the side.
- Add diced onion and bell pepper to the skillet with the bacon grease. Sauté until onion starts to turn translucent. Add a splash of water (no more than a couple tablespoons) if needed and scrape the bacon bits off the bottom of the skillet.
- Add sliced zucchini and squash to skillet with the onion and bell pepper. Season with salt, black pepper, and garlic powder.
- Once zucchini and squash start to soften, stir in the cooked bacon. Continue cooking for another 5-10 minutes, or until zucchini and squash reach desired tenderness.