White Trash Cooking: Yellow Squash and Zucchini Recipe

The phrase: White Trash Cooking is used lightly here… because my Grandma and Momma were far from being “white trash.” My Momma was more of a “Southern Belle.” My kin are from Georgia. I use to think I was raised on “soul food” but after I found a cook book in Arkansas called White Trash Cooking White Trash Cooking (Jargon)and I knew I had mislabeled Momma’s cookin’. Poor folks flavored their cookin’ with salt pork or bacon. It helped to make simple, plain, inexpensive vittles more palatable.

I was raised on this white trash recipe: yellow squash and zucchini. Momma, always used a bit of bacon in her veggies. I know…I know… not the best when your trying to watch those calories and fat intake. What can I say? All I know is… you won’t be leaving the bacon out once you’ve try cooking your yellow squash or zucchini using this tasty recipe…”white trash” or no.

This is all ya need. Simply, huh!

First… cut yourself off a bit of bacon. (abt 1/8 to 1/4 lb.) I keep mine in the freezer… so I get it out and cut off a few chunks. Now how much you use… depends on how many squash you’re going to cook. This pot (4 qt.) will hold about 14 to 16 squash that are about 8″ long. (Feeding my family..ya know.) I like them young and tender.

Fry your bacon so it’s nice and crisp. Watch it carefully now… I burned my kitchen down by leaving bacon cooking on the stove while I left my stove to check on an outside matter. (a story for another time)

Slice up your squash. I like to combine yellow squash with zucchini because it looks so colorful when you serve it… besides it tastes great.

Now don’t panic here. Do not remove the dripping from the bacon. If you get a bit nervous… you can drain off a little of the drippings.. but it won’t taste as good. Drop in all the squash and toss until the drippings coat the squash a bit. Important: Do not add any water or liquid! Add salt to taste.

With the heat on med. low…keep tossing the squash and bacon. You can put on the lid for a bit
but toss often so yellow squash will cook evenly. The cooking process only takes about 10 minutes or so. Don’t over cook so your squash will not become mushy.

Now take a bite. See how good it is? When my family comes over for dinner… you can bet your “white trash” bottom boots… the pan will be left empty.


Till Later
Kathy Griffiths

P.S. I will be sharing more “white trash” recipes with ya’ll. Just how trashy is your cookin’?

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7 responses to “White Trash Cooking: Yellow Squash and Zucchini Recipe”

  1. Hey Insightful Nana!

    My name is JJ Blackburn and I am from Savannah Ga originally. My mom has a recipe similar to this one, but yours looks much tastier. I found this video when I went to You tube and looked up how to cook yellow squash. Yours was exactly the recipe I was trying to remember but better with the bacon! Thanks for your hard work making the video and recipe! When I finally find a job I hope to buy your cookbook!

    Talk Soon!

    JJ Blackburn
    Jacksonville, Fl

  2. Ok, I’m not from the south originally and grew up in the north but this is a recipe that my mom made. We had a huge garden and so we had tons of zuch. and summer squash. We would cut them in slices, and then drop them in a bowl of milk one at a time. Then you mix flour and parmesian cheese (eye it; prob. enough so you taste the parmesian cheese) and after dropping either veggie in the milk, drop it in this mixture. Fry in bacon grease. My mom used to save it in a glass jar. I know, I know, bacon is bad for you and I hardly ever eat it. My mom almost never does anymore either. Oooooooooo the taste though! Please try it!

  3. Thanks for sharing, Michelle. Your Zucchini recipe looks wonderful whether parmesan is spelled right on not.
    I’m going to try this new twist on squash as soon as it’s ready in the garden. I know bacon is not good for you but just how do you cook some veggies without it.

  4. This is a great recipe but even better if you substute the salt for garlic! Smush up about 4 or 5 cloves and put in after the bacon is ready! To die for, lol.

  5. I thought I was the only one in the world that cooks like this LOL.
    You need a LARGE skillet.
    1/3 – 3/4 pound of bacon
    10-12 zucchini peeled and sliced
    8-12 oz (or as much as you like) mozzarella cheese.

    Brown the bacon till crisp.
    Retain all the bacon fat in the pan.
    add the zucchini to the pan, (onions, mushrooms, garlic as well if you like)
    and saute till veggies are starting to get tender.
    You can drain excess bacon fat or not as recommended by your cardiologist.
    Crumble in the bacon and while still hot add the mozzarella and stir in till it’s melted.
    Salt and pepper if you like ( I don’t myself)
    Try not to eat it all.