Sunday Zucchini and Yellow Squash

Recipe by Lavender Lynn
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large skillet, cook bacon on medium heat until crisp. Reserve drippings in skillet. Remove bacon; drain on paper towels; Crumble and set aside.
  • Add onion to bacon drippings and saute until soft and slightly golden. Remove onion and set aside. Reserve drippings in skillet.
  • Mix cornmeal, flour, pepper, and salt in bowl. Dredge each piece of squash in cornmeal mixture covering both sides. Place on plate.
  • Heat bacon drippings and canola oil on medium-high heat. Add enough yellow squash and zucchini slices to cover bottom of pan. Cook until centers and edges are brown, about 2 to 3 minutes per side. Drain.
  • Repeat until all squash is fried. Place in serving bowl; toss with onion and garnish with bacon pieces.
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