Tasty Tuesdays: Green Beans and Zucchini with Bacon

Today is one of those lazy, tired days where it is gray outside and gloomy.

So I’m sharing an easy recipe that probably everybody knows, but I’m always surprised by how well some of the easiest posts are received.

This side dish is one my family often has in the summer time when we are able to pick our own green beans, zucchini, and yellow squash. It is one of my grandma’s favorite vegetable dishes. The other week, I had to take a side dish in for a church meal of lasagna. I didn’t want to take salad, so I made this dish.

I had no yellow squash on hand, but the yellow color makes the dish more colorful. Here is how I made it:

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Green Bean, Zucchini and Bacon

Ingredients

• 1 pound of fresh green beans
• 1 pound of zucchini (or a combination of yellow squash and zucchini)
• 1/2 pound - 1 pound of bacon

Instructions

1. Cook bacon. ( I put my oven on 350 degrees, separated the bacon and laid flat on cookie sheets with a lip, and baked until done.) When it is done, drain grease (reserve 1-2 Tablespoons for zucchini and beans), and crumble.
2. While the bacon baked, I cooked the beans. Cut off the ends, snap beans into 1" pieces, cook in a small amount of water until done.
3. Wash zucchini and cut off the ends of the zucchini. Then slice zucchini into 1/4" slices. Pour 1-2 tablespoons of bacon grease and add to a skillet. Fry the zucchini until it is done.
4. Combine crumbled bacon, green beans, and zucchini. Add salt and pepper to taste.

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