Ingredients
- bacon strips, diced
- small zucchini, sliced into half-moons
- small yellow summer squash, sliced into half-moons
- medium onion, thinly sliced
Instructions
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Step 1
Start by dicing your bacon and slicing the zucchini and yellow squash into even half-moons, then go thin on the onion. I like to grab my largest skillet and cook the bacon over medium heat until it’s properly crisp—drain those strips on paper towels, but keep 2 tablespoons of the drippings in the pan. Now that hot fat gets to work
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Step 2
tumble in the zucchini, yellow squash, and onion, stirring now and then for about 6 to 8 minutes. You’ll know they’re ready when they still have a gentle bite. Kill the heat, scatter the bacon back over the top, and serve right from the skillet. It’s rustic, honest cooking that lets every ingredient sing.
Chef's Tip
I always under-salt during the sauté—bacon brings plenty. Let the squash sit in the pan undisturbed for a minute to pick up golden edges before stirring.
Storage Tips
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat gently in a dry skillet over low heat to keep the bacon crisp.
Variation Tips
Toss in minced garlic with the squash for extra depth, or swap half the bacon for crumbled Italian sausage. This saut é also pairs beautifully with grilled chicken thighs or a fried egg on top.