Sauteed Zucchini & Squash (sallye) Recipe

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SAUTEED ZUCCHINI & SQUASH (SALLYE)

sallye bates

By
@grandedame

I purchased some cross-pollinated squash (yellow crookneck & zucchini) at the Farmers Market yesterday.

This seemed like a good way to fix them. Tastes wonderful if you like fresh vegetables.


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Comments:

Prep:

5 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

4 slice
hickory smoked thick sliced bacon
1 bunch
fresh kale
2 to 4 large
yellow crookneck/zucchini squash
1 or 2 large
sweet onion (vidalia is best)
2 to 4 large
firm ripe tomatoes
1 clove
garlic
1 tsp
each of salt & pepper
1 tsp
smoked paprika
1 Tbsp
homemade italian seasoning (see link below)
2 Tbsp
olive oil

Directions Step-By-Step

1
Rinse kale thoroughly and leave in colander to drain

Cut onions and tomatoes into quarters, place in shallow bowl and set aside

Slice squash horizontally and add to bowl with onions & tomatoes

Mix salt, pepper, paprika and Italian seasoning into olive oil and pour over vegetables, gently stirring to make sure all veggies are covered.

Peel garlic clove and smash with mortar and pestle or side of carving knife, add to veggies

Set aside

NOTE: USE JUST ENOUGH OLIVE OIL TO BARELY COAT THE VEGGIES. YOU ARE ALSO GOING TO USE THE BACON GREASE TO COOK.
2
Heat large heavy (I use my cast iron) skillet or dutch oven to medium hot.

Cook bacon slices until crispy, then remove to paper towel. Leave bacon grease in skillet.

Place vegetable mixture into skillet in single layer and saute for about 3 to 5 minutes until vegetables are browned but still firm, turning once. Cook more than one batch if necessary.

When vegetables are ready, stir in kale, cover and continue cooking until kale is wilted and soft (about 2-4 minutes).

Crumble cooked bacon into mixture and stir to blend.
3
Serve while still hot. Makes an excellent side dish for pork roast or chops.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy