Skillet Cookery: Country-Style Squash

  This dish is so easy to make, and anyone who likes squash will love it.

  • 3 to 4 slices chopped bacon
  • 1 large onion sliced med. thin
  • 2 med. tomatoes, chopped
  • 6 medium-sized zucchini, sliced
  • 2 yellow crookneck squash, sliced, (or use 8 small to med. zucchini squash without the crooknecks)
  • Sea Salt and black pepper to taste

Brown bacon in a heavy skillet. Don’t completely cook it. Drain off some of the grease. Add rest of ingredients. Cover and simmer-fry for approximately 20 minutes. If bacon is very lean, add a little oil and/or water to keep it from scorching. Stir often. Cook until squash is desired crispness. We like ours slightly crunchy vs. soggy.

Comment:  This is a great side dish any time of the year. People who even slightly like squash are surprised how much they love this dish. 

Comment:  I learned this recipe from my mother, who’s been making it since she was knee-high to an aphid!

Just for fun . . .

If i hadn't used unauthorized media, I would be Pharaoh's favorite son.

If i hadn’t used unauthorized media, I would be Pharaoh’s favorite son.






Feel free to wander around my website. It's guaranteed non-toxic.

If you like Sassy, Danger and Mystery, you'll love my any-age novels. Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT and Silki, the Girl of Many Scarves: CANYON OF DOOM are available at your nearest Barnes & Noble Bookseller, on this website, Amazon, B& and more. For your convenience, it’s also available on Kindlethe Nook and most other eBook readers.

Book Three of the Silki trilogy, VALLEY OF SHADOWS, launches fall 2016. Here's a quick synopsis:

Bummed that yet another summer has passed all too quickly, Silki and her best friend Birdie head out for one last hurrah at the Navajo Nation Fair. When the fun is overshadowed by the theft of a famous horse, Silki is plunged into a baffling adventure teeming with international undercurrents and intrigue. What’s more, boy-crazy Birdie is fluttering her eyelashes at Silki’s good-looking, visiting cousin at every turn, and Rez legend Old Man Concho is coughing up secrets dating back to 1942. What possible connection could he have to the Japanese tourists, and will Silki discover an ancient truth about the Valley of Shadows in time to save Lava, the leader of the Ghost Herd, as well as salvage her own broken heart?

Meet my CANYON OF DOOM AND VALLEY OF SHADOWS illustrator, the Drawing Hands.

Jodi Lea Stewart was born in Texas and grew up in Apache County on a cattle ranch near Concho, Arizona. She left the University of Arizona in Tucson to move to San Francisco, where she learned about peace, love and exactly what she didn't want to do with her life. Since then, Jodi graduated summa cum laude with a BS in Business Management, raised two children, worked as an electro-mechanical drafter, penned humor columns for a college periodical, wrote regional western articles and served as managing editor of a Fortune company newsletter. She currently resides in Texas and New Mexico with her husband, two Standard poodles, two rescue cats and numerous gigantic, bossy houseplants. SUMMER OF THE ANCIENT is Jodi's debut novel and Book One of the Silki, the Girl of Many Scarves trilogy. CANYON OF DOOM came next, and VALLEY OF SHADOWS hits the shelves summer of 2016, completing this exciting and fun adventure-mystery set in the Navajo Nation. Next on the horizon? A historical mystery novel set in the 1930s told through the eyes of a sharecropper's daughter.

7 thoughts on “Skillet Cookery: Country-Style Squash

    1. jodileastewart Post author

      I thought you would like this one, Barbara! Once you make it, you’ll always make it. Promise!

  1. Janice Heck

    Sounds delish..and similar to something my mom made.
    Reading Silky now. Started a while ago, but got interrupted. Had to reread a bit. I’m at an interesting spot now and wanna get back to it, but gotta work tomorrow, then Relay for Life at nite. So Saturday I hope to finish it.

  2. Tami Clayton

    I love sauteed veggies and even though I’m a vegetarian I can totally appreciate the bacon in this dish. (Bacon was, in fact, one of the last meats I gave up.) Though this may sound a bit weird, I’ve found a way to make tempeh taste like bacon – texture, taste and all – so that’s what I’ve been eating instead. My mouth still waters at the smell of bacon, though. 🙂

  3. Helen

    Definitely on my list of “gotta tries” as soon as I get to the store. It sounds great, especially since summer squash are one of our favorites.


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