Squash Medley

• 1 medium summer squash, halved sliced
• 1 medium zucchini, halved and sliced
• 4 bacon strips, diced
• 3/4 cup chopped onion
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1-1/2 cups diced seeded and peeled fresh tomatoes

1. Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings.
2. In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

summer, zucchini, bacon, onion, brown sugar, salt, basil, oregano, chili powder, garlic, pepper, tomatoes

Taken from www.tasteofhome.com/recipes/squash-medley/ (may not work)