Ingredients
Scale
- 2 medium-sized yellow squash
- 2 medium-sized zucchini
- 6 slices of bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for added spice)
- Salt and black pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Wash the squash and zucchini under cold running water. Pat them dry with a paper towel. Trim the ends and slice them into thin rounds, about 1/4-inch thick. If the squash and zucchini are too large, you can also halve or quarter the rounds for easier frying.
- In a large skillet or frying pan, cook the chopped bacon over medium heat until crispy and browned. Remove the bacon from the pan, leaving the bacon drippings in the pan.
- In the same pan with the bacon drippings, add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent and slightly caramelized.
- Stir in the minced garlic and red pepper flakes (if using) and cook for an additional 30 seconds to 1 minute until the garlic releases its aroma.
- Add the sliced squash and zucchini to the pan. Spread them out evenly, so they are in a single layer. Season with salt and black pepper to taste.
- Allow the squash and zucchini to cook undisturbed for about 4-5 minutes or until they develop a golden-brown color on the bottom side. Then, flip the slices and cook the other side for another 4-5 minutes until tender yet still slightly crisp.
- Once the squash and zucchini are cooked to your desired texture, stir in the cooked bacon, incorporating it throughout the vegetables.
- Taste and adjust the seasoning if necessary.
- Remove the skillet from the heat and transfer the bacon-fried squash and zucchini to a serving dish.
- Optionally, garnish with fresh parsley or basil for added flavor and presentation.
- Prep Time: 20
- Cook Time: 40
- Category: Side Dish
- Cuisine: American