6 pieces bacon, chopped
1 3/4 pounds zucchini, cut on the bias, about 8 small
1 small onion, slivered, 2 1/2 ounces
Salt and pepper, to taste
In a large skillet, cook the bacon until crisp. Drain the fat, reserving 2 tablespoons. Remove the bacon to a paper towel-lined plate. Sauté the zucchini and onion in the bacon drippings until tender. Season with salt and pepper. Sprinkle with the bacon to serve.
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