Skillet Summer Squash

Skillet Summer Squash

8 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Clotho98
Recipe by  Clotho98

“The good old-fashioned country way. This is definitely NOT diet food. You don't drain the bacon fat off after you brown it. If you really have to, you can substitute butter, but it won't be the same. You can also use this recipe with a combination of yellow and pattypan squash.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat.
  2. Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.

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Reviews (8)

Rate This Recipe
naples34102
30

naples34102

As this recipe’s first reviewer, I’m happy to say that while this may not be particularly unique, it is nonetheless particularly delicious. I often prepare any number of different vegetables with bacon and it has never let me down, especially when fresh minced garlic is added! Tonight I chose to use both green and yellow patty pan squash, but zucchini or yellow squash would be equally as good.

wickedZ
10

wickedZ

Great use of all the squash we have in the summer. Just the right amount of bacon. I did drain it after cooking - before serving because the squash gives off so much water.

boys2
9

boys2

This was good. The mistake I made was not to peel and seed the squash first.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 182 cal
  • 9%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 11.9 g
  • 4%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

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