- 6 bacon strips, diced
- 2 small zucchini, cut into 1/4 inch slices
- 2 small yellow summer squash, cut into 1/4 inch slices
- 1 medium onion, thinly sliced
- In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute the zucchini, yellow squash and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon.