Sautéed Squash & Tomatoes

Summer Surplus

Because I am a giver, here is another recipe to use up all that excess summer squash! Hey, and this one has bacon in it!

Sautéed Squash & Tomatoes

Serves 8 – 10

3 thick hickory-smoked bacon slices
1 cup chopped sweet onion
3 garlic cloves, minced
1 Tbs chopped fresh thyme
1 tsp chopped fresh oregano
1 bay leaf
4 cups sliced zucchini
4 cups sliced squash
2 cups cherry tomatoes, halved
2 Tbs butter
1 Tbs red wine vinegar
Salt and freshly ground pepper

Sauté bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.

Sauté onion and next 4 ingredients in hot drippings 4 minutes or until onion is tender. Add zucchini and yellow squash; cook, stirring often, 10 minutes. Stir in tomatoes, and cook, stirring occasionally, 10 minutes. Remove from heat, and stir in butter and vinegar. Season with salt and pepper to taste. Garnish, if desired.


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