6 bacon strips, diced
2 small zucchini, cut into ¼â€ slices
2 small yellow summer squash, cut into ¼â€ 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, sauté the zucchini, yellow squash and onion for 6 to 8 minutes or until crisp-tender. Sprinkle with bacon.