The other day, I was chatting with a lady that runs a stand at her local farmer’s market every Saturday. We were making each other salivate as we talked food, swapping recipes, & sharing ideas when she told me about this recipe. A few days later I tried it out for lunch, adding my own touches, & ate every last little bit. I will definitely be making it again.
- 1 small yellow squash
- 1 small zucchini
- onion, chopped, about 2-3 tbsps.
- Lowry’s seasoning salt
- garlic powder
- fresh cracked black pepper
- 2-3 slices bacon
Wash & pat dry the squash & zucchini, cut off the ends. Cut lengthwise in halves & with each half, depending on size of squash, cut lengthwise again, & then cut, dicing in 1/2 inch pieces. Add to a bowl & season, to your liking, with seasoning salt, garlic powder, & fresh cracked black pepper. Stir to coat; add more if needed. Dice up a bit of onion, again to your liking. I used red, but white or yellow would work fine, too. Toss in bowl & stir. Allow to marinate while you cook the bacon.
In a skillet over medium heat, cut slices of bacon using kitchen shears, into smaller than bite sized pieces. Cook until done & crispy. Transfer bacon pieces to a plate lined with paper towels. Without draining the bacon grease in skillet, add the seasoned squash & onion mix to the skillet. Cook until squash begins to soften, but not squishy. You want it to still have a bit of crunch. Toss back in the bacon pieces, stir to incorporate in with squash, serve in a bowl, eat, & enjoy. You could also top with some fresh grated Parmesan cheese, if you want, but you certainly wouldn’t miss it if you opt not to.