Prep 5 mins
Cook 10 mins
A good side dish and gives the squash a new twist! The original recipe calls for bacon or bacon drippings. You may substitute chicken bouillon cubes instead.
- 2 medium zucchini, sliced 1/4 inch thick
- 2 medium yellow squash, sliced 1/4 inch thick
- 1 sweet bell pepper, cut in 1 inch pieces
- 1 medium onion, diced
- 4 fresh tomatoes, medium size crushed (or 2 cans stewed tomatoes)
- 1⁄4 teaspoon dried rosemary
- 1 teaspoon salt (or to taste)
- 1⁄4 teaspoon black pepper
- 1 tablespoon bacon drippings (or 2 chicken bouillon cubes)
- Place all ingredients in a medium saucepan and cook on medium heat, covered, 8-10 minutes.
Delicious way to fix Zucchini, everyone loved Espically my DH. I used my home canned stewed tomatoes, This recipe is a KEEPER. Will be making this alot when squash is plentiful out of the garden.
yum, yum, yum and best part about it.....it was SOOOO easy. I didn't have any pepper on hand so opt to use red pepper flakes as mentioned in previous reviews. Will try next time as recipe states, but regardless will definately be making again and again especially when squash and zucchini is in season. Thanks for the awesome post
A nice side dish to salmon tonight. I sliced my zucchini super thin (glad I did) and the dish took about 15 minutes to cook. Next time I will add the tomatoes half way through so they don't cook down so much (I used Roma). I used bacon drippings AND added 1 veggie bouillon cube. We felt this was better as it came to room temperature. I am going to use the leftovers in a frittata I believe. Thanks for posting.