sauteed zucchini & squash (sallye)

★★★★★ 1 Review
grandedame avatar
By sallye bates
from Austin, TX

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.

prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For sauteed zucchini & squash (sallye)

  • 4 slice
    hickory smoked thick sliced bacon
  • 1 bunch
    fresh kale
  • 2 to 4 lg
    yellow crookneck/zucchini squash
  • 1 or 2 lg
    sweet onion (vidalia is best)
  • 2 to 4 lg
    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
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How To Make sauteed zucchini & squash (sallye)

  • 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.

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