Skillet Yellow Squash or Zucchini With Onions and Bacon

Skillet Summer Squash With Onions
Diana Rattray
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
72 Calories
3g Fat
10g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 72
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 4%
Cholesterol 6mg 2%
Sodium 178mg 8%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 4g
Vitamin C 11mg 53%
Calcium 52mg 4%
Iron 1mg 4%
Potassium 396mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you are covered up with zucchini or summer squash, this is an excellent alternative to a loaf of zucchini bread or the ever-popular summer squash casserole.

We sprinkle the crumbled bacon over the squash for serving. It is so easy to fix with fresh-from-the-garden zucchini or summer squash. 


  • 2 strips bacon

  • 1 to 1 1/2 pounds yellow squash, or zucchini, about 4 small to medium summer squash

  • 1 medium onion, sliced or chopped

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a large skillet or sauté pan over medium heat, fry the bacon just until crisp. Remove the bacon to paper towels to drain, and then crumble and set aside.

  3. Pour off all but 1 tablespoon of the bacon drippings. 

  4. Slice the squash in 1/2-inch rounds or slice each squash in half or thirds crosswise (depending on size), and then slice them lengthwise into 1/2-inch-thick slices.

  5. Slice or chop the onion.

  6. Place the skillet back over medium heat. When the drippings are hot, add the squash slices and the onion. Sprinkle lightly with kosher salt and freshly ground black pepper. Sauté, turning frequently, until the squash is tender and the onions are lightly browned.

  7. Transfer the squash and onions to a serving dish and top with the crumbled bacon. 


  • If the summer squash or zucchini are quite small, cut them in half crosswise and then slice the pieces lengthwise.
  • Toss the vegetables with toasted chopped pecans or slivered almonds just before serving.

Recipe Variations

  • We love this squash with the bacon drippings, but use olive oil or vegetable oil if you prefer.
  • Omit the bacon, and use 1 tablespoon of olive oil or vegetable oil to cook the zucchini and onions.
  • Instead of salt, use a seasoned salt blend or a bit of Creole or Cajun seasoning. If the seasoning is salt-free, add salt to taste.
  • Use a combination of zucchini and yellow squash or another summer squash of a similar size.
  • Use diced pancetta instead of bacon. Sprinkle the cooked pancetta over the squash when it's done.
  • Sprinkle the squash and onions with some grated or shredded Parmesan cheese instead of crumbled bacon.