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This delicious medley is my favorite way to serve zucchini and squash. The bacon and onion add just the right amount of flavor and crunch. —Jodi Grable, Springfield, Missouri
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 232 calories, 20 g fat (7 g saturated fat), 23 mg cholesterol, 253 mg sodium, 10 g carbohydrate, 3 g fiber, 5 g protein.
Originally published as Bacon Squash Saute in Taste of Home December/January 2006, p35
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Reviewed on Jul. 26, 2011 by jaknee
Wonderful recipe!!! I made it as a meal. The changes I made were I added a few baby bella mushrooms when I sauteed, served it over rice, and topped it with a few cut tomatoes, added a sprinkle of Mrs. Dash Origianl Blend, a small handfull of crumb feta cheese, and a few dashes of soy sauce. We started off this meal with the Summer Garden Salad found on this site.
Reviewed on Aug. 15, 2010 by grammadi323
add fresh tomatoes...a few red pepper flakes and soy sauce and serve over rice as a main dish...one of our summer favorites!
Reviewed on Aug. 04, 2010 by char04
I loved this recipe. Very easy and quick to make. A great way to use summer produce up.
Reviewed on Jul. 06, 2010 by lurky27
I used all yellow squash, just because that's what we had home. Regardless, a yummy side dish that's easy to make!~ Theresa
I used all yellow squash, just because that's what we had home. Regardless, a yummy side dish that's easy to make!
~ Theresa
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