Summer Squash with Bacon
Savor the flavors of summer with this irresistible Summer Squash with Bacon recipe—a perfect side dish or light main course that bursts with seasonal freshness and savory richness. Tender zucchini and yellow squash are sautéed until golden in a delightful combination of olive oil and crispy bacon drippings, creating a smoky, indulgent base. Fragrant garlic and fresh thyme elevate the dish with aromatic notes, while a touch of salt and pepper ensures balanced, robust flavor. Finished with crumbled bacon for a satisfying crunch, this quick and easy recipe comes together in just 30 minutes, making it ideal for weeknight dinners or festive gatherings. Pair it with grilled favorites or serve it on its own for a crowd-pleasing taste of summer!
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Recipe Information
Ingredients
- 6 slices bacon
- 2 medium zucchini
- 2 medium yellow squash
- 3 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the bacon slices in a large skillet over medium heat. Cook until crispy, about 6-8 minutes, turning occasionally. Remove the bacon from the skillet and transfer to a paper towel-lined plate to drain. Reserve the bacon grease in the skillet.
While the bacon is cooking, wash and dry the zucchini and yellow squash. Trim the ends and slice them into thin, even rounds, approximately 1/4 inch thick.
Mince the garlic cloves and set them aside.
Once the bacon has cooled, crumble it into small pieces and set it aside.
Add the olive oil to the skillet with the reserved bacon grease. Heat over medium heat and add the minced garlic. Sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
Add the sliced zucchini and yellow squash to the skillet. Stir to coat the squash in the oil and bacon grease. Cook for 8-10 minutes, stirring often, until the squash is tender and slightly golden around the edges.
Sprinkle the fresh thyme leaves, salt, and black pepper over the cooked squash. Stir well to combine.
Remove the skillet from the heat and stir in the crumbled bacon.
Transfer the squash and bacon mixture to a serving dish. Serve immediately as a side dish or light main course.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.6 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1173 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
