Yellow Squash Patty Pans with Crispy Bacon and Shallot Bits
Ingredients:
1 tablespoon butter
1 tbsp olive oil
2 cups (about 1 pound) yellow zucchini, stems removed and cut into 1/2" rounds
2 cups (about 3/4 pound) small yellow patty pan squash, trimmed into 1/2" rounds and then into fourths
1 teaspoon sea salt
1/2-3/4 teaspoon freshly ground black pepper
2 cups (about 1 pound) yellow zucchini, stems removed and cut into 1/2" rounds
2 cups (about 3/4 pound) small yellow patty pan squash, trimmed into 1/2" rounds and then into fourths
1 teaspoon sea salt
1/2-3/4 teaspoon freshly ground black pepper
5 green onions, thinly sliced
5 sliced of apple smoked bacon, cut into small pieces
2 cloves of garlic, finely chopped
3 large shallots, finely chopped
3/4 tsp sugar
Directions:
Cook bacon until crispy and brown in a 10-inch heavy skillet remove pan from heat. Drain on a paper towel. Remove all but 1 1/2 tsp drippings.
Return pan to heat and add shallots. Cook until crispy brown. Drain on same paper towel with bacon. Wipe pan clean with a paper towel and over medium high heat, melt butter and olive oil.
Add zucchini, patty pans and garlic. Sauté, stirring occasionally, until tender, 7 to 8 minutes. Add salt, pepper and sugar. Before serving sprinkle with crispy bacon and fried shallots.