Cheesy Bacon Summer Squash

Cheesy Bacon Summer Squash is a an easy, cheesy side dish perfect for any night of the week! 

The side dish struggle. 

It’s real. 

I know people talk a lot about what to make as a main for dinner each week, but I’m over here on the side dish struggle train. Anyone else? I can think of a main dish like roasted chicken, but ask me to come up with a side dish to go along with said chicken and my brain flatlines.

The kicker of all of this is generally you have to come up with TWO sides. WTF? Like a starch and a vegetable. If I had it my way, we’d eat roasted sweet potatoes and canned corn every night of the week. But in all seriousness, why two sides? I think I am just going to double the veggies or double the starch because my capacity to come up with two dishes makes me have instant gas. 

Curious, what are your side dish go-to’s? I am trying to arm myself with dinner ideas before Baby G arrives since we don’t have a ton of freezer space. This got me thinking and I decided to take advantage of all the summer produce and get off the side dish struggle train. This Cheesy Bacon Summer Squash is damn easy. 

We grabbed some big ass zucchini at the farmers market last weekend and decided to toss it together with some bacon and cheese. Bake it in the oven until everything is nice and golden. You could serve this side dish with any protein and to be honest, it’s the only side you need! 

Struggle averted. 

Cheesy Bacon Summer Squash

Ingredients:

  • 2 medium zucchini, quartered
  • 2 medium yellow squash, quartered
  • 4 slices bacon, chopped
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup freshly grated Parmesan
  • chopped fresh parsley, for garnish
  • chopped fresh mint, for garnish
  • salt and pepper to taste

Directions:

  1. Preheat your oven to 425 degrees. Spray a 9X13 baking dish with non-stick cooking spray.
  2. Add the zucchini and squash to the baking dish and toss with garlic, olive oil, salt and pepper. Take the bacon and scatter it evenly over the top of the zucchini and squash.
  3. Bake for about 15 to 20 minutes or until the bacon is cooked through and the vegetables are tender.
  4. Remove the baking dish from the oven and top with mozzarella and Parmesan. Bake for another 5 to 10 minutes. Remove from the oven and garnish with fresh parsley and mint.
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