This is my absolute favorite summer squash recipe. I got it from a friend many years ago when I was complaining about our “bountiful” (an understatement, believe me!) harvest of yellow crook neck squash. I’d already filled the freezer with squash bread. I’d fried it, boiled it, baked it into casseroles, and given it away to friends and neighbors to the point that they shut the blinds and locked the doors when they saw me skipping up the walks to their houses with yet another basketful. So, suffice it to say I thanked my friend politely for sharing, threw the rest of the summer squash in the compost pile and threw her recipe into the bowels of my very unorganized recipe drawer to mingle with the other 487 squash recipes I’d accumulated.
This recipe surfaced again several years later when we moved from Kansas to Oklahoma, and I decided to give it a go. Well, it was sooo good and flavorful that it became an instant family favorite. My kids have even said they prefer it to fried squash!
So here it is, with a few adjustments for those of you trying to eat a little healthier these days. As DJ Lance would say, “Try it! I think you’ll like it!”
You’ll need a couple slices of bacon fried crisp,(you can substitue turkey bacon),or if you are going for convenience, use about 1/3 cup Real Bacon bits. If you decide to use bacon bits you will definitely need to add in some Liquid Smoke.
Put the bacon on paper towels to drain, and then crumble.
To the drippings in the skillet add 1/2 c. diced onions (I used red) , 1/4-1/2 c. green peppers chopped, 1-2 cloves minced garlic, a seeded and deveined jalepeno diced fine, and a can of diced green chiles. (For turkey bacon or bacon bits add 2 or 3 T. of vegetable oil to the skillet.) Season to taste with salt and pepper. (If you use bacon bits also add some liquid smoke to the pan). Saute til vegetables are just starting to soften up. Add sliced squash, plus 1/3-1/2 cup water to the pan. Cover and steam til the squash is almost done.
Remove the lid. Taste and adjust seasonings. Continue to cook without the lid until any remaining water boils off. (stir frequently)
Stir in the crumbled bacon or bacon bits. Sprinkle cheese over the top, turn off the heat, and cover til melted. Serve directly from the skillet for easy clean-up!
The aroma that fills the house is just amazing– almost as good as the taste! A crowd pleaser for sure and pretty fast to whip up–no more than 20-30 minutes start to finish,(depending on how fast you chop veggies!)
I usually serve this dish as a side but I’ve also used it for vegetable fajitas. Instead of dicing the green peppers and onions, I slice them into thin strips, and I put out some fresh chopped tomatoes, guacamole and sour cream alongside the tortillas. You’ll never miss the meat!
Dig in and enjoy!
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My other squash recipes:
Summer Squash Lime-Kissed Tea Cakes LINK
Double Chocolate Banana Summer Squash Bread LINK
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2 slices bacon or turkey bacon, fried crisp and crumbled (use 1/3-1/2 c. packaged Oscar Meyer ”Real Bacon Bits” if you are in a hurry) 3-4 med. yellow squash or zucchini, sliced (I like mine about 1/4″ thick, but that’s just me.) 1//4-1/2 c. green pepper, chopped (optional) 1 jalapeno seeded, deveined, and chopped fine (optional) 1 can chopped green chiles ¼-1/2 c. chopped onion 1-2 cloves garlic, minced Liquid Smoke (if not using real bacon) salt pepper shredded cheddar cheese to taste (Use 2% if you are watching your weight) DIRECTIONS Fry bacon crisp and drain on paper towels. Crumble. Add onions, peppers, and garlic to drippings in skillet. Put 2-3 Tablespoons of vegetable oil in the skillet if not using real bacon. Season to taste. Also add several drizzles of liquid smoke if not using real bacon. Sauté vegetables til slightly softened. Add squash to skillet along with a little water (1/3- ½ c.) Cover and let steam until squash is not quite tender. Remove the cover and let any remaining water boil off. (or pour it off if your squash is getting too soft) Turn the burner off. Stir in the bacon. Sprinkle on the cheese. I like lotsa cheese! Put the lid back on to melt, and serve directly from the skillet. OPTIONS: To kick up the heat, omit the black pepper and fresh garlic and add Mrs. Dash Southwest Chipotle Seasoning to taste. It has no salt in it so you may want to add some to taste. Tony Carache’s Cajun Seasoning is also good–omit the salt, pepper and garlic. Use sparingly, tasting as you add it because it’s very salty. Seasoned Salt is also good as a replacement for the regular salt.
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