Stewed Squash20 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“My grandmother makes this dish all the time and my husband loves it! For a vegetarian variation, use 1 teaspoon vegetable oil instead of bacon and follow same directions.” - by COMPUTERPEACH
Original recipe yields 4 servings
- Saute bacon in a medium skillet; when it is half done, add onion and saute until lightly caramelized and bacon is done.
- Add squash and zucchini and brown lightly on both sides. Season with salt and pepper to taste and pour in water. Reduce heat to low, cover pan and simmer for about 15 to 20 minutes, or until tender.
Amount Per Serving (4 total)
- 70 cal
- 3.6 g
- 8.1 g
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"I agree with others who noted that if this were to be prepared with the amount of water called for it would be soupy mush. Zucchini and yellow squash already contain a lot of water, so to add any is r..." See moreeally unnecessary. So I eliminated the water altogether, added a clove of minced garlic and some sliced mushrooms, and cooked this just until done but still retaining its shape. It turned out beautifully and the bacon was a flavorful addition. Five stars just by skipping the water!"
"This squash has wonderful flavor. I used pre-cooked bacon pieces and sauteed them with the onions in a tablespoon of olive oil. I also reduced the water to one cup so that it wasn't so "soupy." The sq..." See moreuash was great over pasta and then topped with marinara sauce. A good way to give squash some flavor without all the fat of the typical squash casserole."
Cheesy Squash and Zucchini Casserole
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