Local zucchini is just coming into the farmer’s markets now so I’m pondering all the ways I can prepare it. In the beginning of summer I’ll enjoy it in whole form, grilled or sautéed. As the summer goes on I’ll look for other ways to use it. Fritters, soup, and bread are a few on my to-do list. This is a quick recipe for your summer table. It’s just as tasty hot or cold.
- 2 t. olive oil
- 2 strips of bacon
- 4 small zucchini, about 8 inches long, cut into bite sized pieces
- 1/4 red onion, sliced very thin
- 1/4 t. red pepper flakes
- salt and pepper
- 4-5 leaves of fresh basil, sliced thinly
Heat the olive oil over medium-high heat. Fry the bacon strips until golden brown then remove them to a plate. Add the onion to the pan with the bacon drippings. Toss to coat and cook for one minute. Add the zucchini, salt and pepper, and red pepper flakes. Cook for about four more minutes, or until the zucchini is tender and golden brown in places. Meanwhile, chop up the bacon and toss it in with the zucchini. Pour the zucchini into a serving bowl and top with the basil.