Sauteed Zucchini with Bacon and Onions

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.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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6 Responses to Sauteed Zucchini with Bacon and Onions

  1. Chris macca says:

    Nonna would have added a small splash of white balsamic vinegar or white wine vinegar to this dish.

  2. What a great way to serve seasonal veggies! I love this recipe.

    • Carrie says:

      Thanks! I’m sure that I’ll start to get bored with zucchini in a few weeks, but then, we probably won’t eat it at all until next summer!

  3. great summer recipe, carrie. zucchini is one of my fave veggies. what a wonderful way to go local!

  4. Megan Gross says:

    Looks super delish. I’ll try it tomorrow with pork stroganoff and roasted grape and herbed cheese bruschetta.

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