Ingredients:

  • 6 oz thick-cut bacon, diced
  • 1 medium yellow onion, thinly sliced into half-moons
  • 3 medium zucchinis, sliced into 1/4-inch rounds
  • 1/3 cup sun-dried tomatoes (packed in oil), drained and julienned
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place the diced bacon in a cold skillet over medium heat. Slowly render the fat until the bacon is mahogany-colored and crisp. Remove the bacon bits and set them aside on a paper towel, leaving the rendered bacon fat in the pan.
  2. Increase heat to medium-high. Add the sliced onions to the bacon fat and sauté for 5–7 minutes, stirring occasionally, until the edges are charred and golden. Remove onions from the pan and set aside with the bacon.
  3. If the pan appears dry, add 1 tbsp of olive oil. Add the zucchini rounds in a single layer and sear undisturbed for 2–3 minutes to achieve a golden brown sear.
  4. Stir in the minced garlic, sun-dried tomatoes, oregano, and red pepper flakes. Sauté for another 3–5 minutes until the zucchini is tender but not mushy.
  5. Turn off the heat. Fold the crispy bacon and golden onions back into the pan. Toss gently to combine and season with salt and black pepper.