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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I finally got my family to like squash after I came across this unique recipe. I serve this delicious dish often, especially when squash abounds in our garden. Dolores Wolff Rosenberg, Texas Ingredients:
1 medium summer squash, halved sliced |
1 medium zucchini, halved and sliced |
4 bacon strips, diced |
3/4 cup chopped onion |
2 tablespoons brown sugar |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon chili powder |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
1-1/2 cups diced seeded and peeled fresh tomatoes |
Directions:
1. Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings.
2. In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon. Yield: 4-6 servings.
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