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sauteed summer squash with onions & bacon in a blue cast iron enameled skillet
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Sautéed Summer Squash with Bacon & Onions

Sauteed summer squash with bacon and onions is a tasty way to use up the bounty of zucchini and yellow squash in your garden. This simple side dish pairs well with almost any summer main.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch, Side Dish
Cuisine: American
Servings: 6
Calories: 270kcal


  • 2 tbsp olive oil
  • 2 cloves minced garlic
  • 6- 8 slices bacon cut into 1/2 inch pieces
  • 1 medium white onion thinly sliced
  • 2-3 cups thinly sliced yellow squash
  • salt and pepper to taste


  • Heat the oil in a large skillet, over medium heat. Add the bacon pieces to the skillet and fry until the bacon is cooked, but not co platelet crisp. Remove the cooked bacon from the skillet to drain on a paper towel. Drain off a little bit of the grease.
  • Add the chopped onion to the skillet and sauté, again over medium heat, until the onion has cooked through and begun to caramelize.
  • Add the squash to the skillet with the onions and sauté until the squash has softened and cooked through. Return the bacon to the the skillet, stirring until it’s heated through again. Season the cooked veggies with salt and pepper, to taste, and serve warm.


  • Want to add even more flavor? Top the whole thing with some Parmesan cheese.
  • Use your favorite kind of bacon.
  • To turn this into a meal, add some cooked rice and shredded cooked chicken to the skillet and you're all set.


Calories: 270kcal | Carbohydrates: 4g | Protein: 7g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 342mg | Potassium: 231mg | Fiber: 1g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 0.4mg