Creole Sautéed Summer Squash and Zucchini

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Sweet Daddy D's Creole Sautéed Yellow Squash and Zucchini
Combine sliced yellow squash and zucchini with red onions, creole seasoning and herbs, then saute over high heat to bring out the natural sweetness of the veggies. Slip in a little bacon...almost too good for a side dish!
Creole Sauteed Yellow Squash and Zucchini
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Side Dish
Cuisine Cajun, Creole
Prep Time 15 Minutes
Cook Time 20 Minutes
Passive Time 20 Minutes
Servings
Servings
Ingredients
Herb and Spice Blend
Course Side Dish
Cuisine Cajun, Creole
Prep Time 15 Minutes
Cook Time 20 Minutes
Passive Time 20 Minutes
Servings
Servings
Ingredients
Herb and Spice Blend
Creole Sauteed Yellow Squash and Zucchini
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Wash and slice squash and zucchini into medallions; Slice red onion into half moons; Slice lemons, discard ends; Chop garlic
  2. Place all of the above into a large bowl.
  3. Add herb and spice blend and a few dashed of olive oil.
  4. Mix well and set aside for about 20 minutes.
  5. Chop bacon into 1 inch pieces.
  6. Cook bacon in a large saute pan over high heat.
  7. Remove bacon from the pan and set aside on paper towels to drain but leave the bacon grease in the pan.
  8. Add the vegetables to the bacon grease.
  9. Shake pan and stir occasionally.
  10. Allow the vegetables to start to brown slightly on the edges before you shake or stir.
  11. Maintain a high heat as you saute, don't allow them to burn but you do want to encourage some caramelization of the squashes and onions to occur and still be a little firm.
  12. After about 15 minutes, remove from heat and return the crisp bacon pieces to the vegetables.
Recipe Notes

No need to peel the squash or zucchini unless you want to!

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