Sunday Zucchini And Yellow Squash

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 slices bacon
• 1/2 medium onion, sliced thinly
• 1/4 cup cornmeal
• 1/8 cup flour
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 6 ounces zucchini, in 1/4 inch slices
• 6 ounces crookneck yellow squash, in 1/4 inch slices
• 2 tablespoons canola oil

Recipe

• 1 in large skillet, cook bacon on medium heat until crisp. reserve drippings in skillet. remove bacon; drain on paper towels; crumble and set aside.
• 2 add onion to bacon drippings and saute until soft and slightly golden. remove onion and set aside. reserve drippings in skillet.
• 3 mix cornmeal, flour, pepper, and salt in bowl. dredge each piece of squash in cornmeal mixture covering both sides. place on plate.
• 4 heat bacon drippings and canola oil on medium-high heat. add enough yellow squash and zucchini slices to cover bottom of pan. cook until centers and edges are brown, about 2 to 3 minutes per side. drain.
• 5 repeat until all squash is fried. place in serving bowl; toss with onion and garnish with bacon pieces.