5 to 7 small zucchini (2 1/2 to 3 cups of 1/8-inch sliced zucchini)
3 to 4 slices bacon
1 cup chopped onion
Salt and pepper to taste
Use small, fresh zucchini that are no more than 1- to 1 1/2-inch in diameter. Wash and dry the zucchini. Slice 1/8-inch thick.
Slice the bacon into 1/2-inch pieces. Cook in a skillet over medium heat until the bacon is crisp. Pour off the excess fat except for 1 1/2 tablespoons. Sauté the chopped onion on low heat until it is translucent. Add the zucchini and stir with the bacon and onion. Cover the skillet and cook 7 minutes over medium low heat until the zucchini is tender. Add salt and pepper as desired. Serve immediately.
Variations include adding chopped banana pepper to cook with the onion or adding 1/2 cup grated Monterey Jack cheese over the cooked zucchini before serving.
