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15 minutes
35 minutes
50 minutes
- 4 slices bacon, cut into small pieces
- 2 pounds summer squash, sliced diagonally 1/2 inch thick
- salt and ground black pepper to taste
- Crisp bacon in a skillet over medium heat for 8 to 10 minutes. Add onions to the bacon drippings and cook until softened for 3 to 5 minutes. Stir in squash, salt, and black pepper until well coated.
- Cook the squash mixture until tender by covering the skillet and simmering over low heat for approximately 25 minutes.
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