This is a wonderful side dish and one of my favorite ways to cook zucchini and yellow squash. In this recipe, we enjoy that the squash is just cooked “al dente” and maintains its fresh flavor.
It's best to use a cast-iron skillet when you prepare this great vegetable side dish.
2 Zucchini, cut lengthwise into four pieces each
2 Yellow Squash, cut lengthwise into four pieces each
4 strips of Bacon, cooked crisp in the oven, and crumbled once cooled but retain the bacon grease (to access the recipe to prepare this Bacon, simply click here)
1 tablespoon of Montreal Steak Seasoning
¼ cup of Parmesan cheese, grated
2 tablespoons of Chives, finely chopped
Sprinkle the zucchini and the yellow squash pieces with the Montreal steak seasoning. In a large cast iron skillet, heat 1 tablespoon of the bacon fat on medium-high heat. Once the bacon fat is shimmering, add just enough slices of the zucchini and yellow squash for a single layer in the skillet. Cook the zucchini for a few minutes, turn them over, and continue for a few minutes more. You want to get the zucchini slightly browned, but you do not want the zucchini to become too soft. Increase or reduce the level of the heat, as necessary. Once the first batch is done, add a bit more bacon fat if necessary, and then repeat this process until all the zucchini and squash have been browned. Put the pieces of zucchini and squash in a single layer on a broiling pan and sprinkle them with grated Parmesan cheese over the top. Place them under a broiler for 1-2 minutes to allow the cheese to melt. Move the zucchini to a serving dish, lightly squeeze some lemon juice over the top, and sprinkle them with chives and bacon pieces. Serve immediately.