It’s that time of year again. Veggies growing on the vine everywhere. And let me tell you. Some quality dirt, and this Virginia weather has grown some monster greens. We were gifted with some zucchini that look straight out of Little Shop of Horrors. Seriously, the hubs and I looked at each other and said in unison, ‘feed me seymour.’
That at was a week and a half ago. Yesterday, the ones we’d left on the vine were close two two feet. What can you do with such behemoths? Something’s gotta be done. Its like they’re begging to be cooked.
So, any-who what to do, what to do with all the summer bounty we received. While we’ve been known to go fancy, on occasion, with our squash and recipes that involve squash. There’s just something about the down-home simplicity of keeping it simple.
A trusty skillet, a bit of bacon, some onion, salt, pepper and and a little squash. Simple, right? Simple ingredients, that are B I G on flavor, but not long on time. So they’re a perfect side dish to any Summer meal.
Sauteed Summer Squash with Bacon & Onions
2 tbsp olive oil
1-2 cloves garlic, minced
6- 8 slices of bacon, cut into 1/2 inch pieces
1 medium white onion, thinly sliced
2-3 cups thinly sliced Summer squash (we use an even mix of yellow & zucchini), sliced
salt and pepper, to taste
1.) Heat the oil in a large skillet, over medium heat. Add the bacon pieces to the skillet and fry until the bacon is cooked, but not co platelet crisp. Remove the cooked bacon from the skillet to drain on a paper towel. Drain off a little bit of the grease.
2.) Add the chopped onion to the skillet and sauté, again over medium heat, until the onion has cooked through and begun to caramelize.
3.) Add the squash to the skillet with the onions and sauté until the squash has softened and cooked through. Return the bacon the the skillet, stirring until it’s heated through again. Season the cooked veggies with salt and pepper, to taste, and serve warm.