BACON SQUASH SAUTÉ
6 pieces bacon, chopped
1 3/4 pounds zucchini, cut on the bias, about 8 small
1 small onion, slivered, 2 1/2 ounces
Salt and pepper, to taste
In a large skillet, cook the bacon until crisp. Drain the fat, reserving 2 tablespoons. Remove the bacon to a paper towel-lined plate. Sauté the zucchini and onion in the bacon drippings until tender. Season with salt and pepper. Sprinkle with the bacon to serve.
Makes 6 servings
Do not freeze
Per Serving: 98 Calories; 8g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
This is pretty tasty. The original recipe called for half yellow squash which I think would be very good. Zucchini was on sale this week so I skipped the yellow squash. Click the photo to see a close-up.
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