Yellow Squash and Friends Sauté


  • 4 slices pancetta chopped
  • 2 # yellow squash
  • 1 green bell pepper or mini tri colors
  • 1-2 c. okra tops removed and cut in half on diagonal
  • 1 c. grape tomatoes or two smallish tomatoes
  • 1/2 onion sliced in strips
  • 1-2 cloves garlic minced
  • 1/8 c. basil cut in strips
  • salt and pepper to taste
  • 1/3 c. panko bread crumbs
  • 1/3 c. Parmesan cheese
  • 1 Tbsp. butter


  1. Saute the pancetta in a hot skillet until it is brown and crispy. Remove the bits to paper towel and drain.  Leave the fat in the skillet and add the onion, garlic and bell peppers and saute for 3-4 minutes until the onion is starting to cook. Remove these vegetables from the skillet and add in the sliced or chunked yellow squash and the okra and continue stirring for about 5-7 minutes (you want the squash and okra cooked). You may have to add 1-2 tablespoons additional oil to the skillet.
  2. Add in the tomatoes,  (whole if using grape tomatoes), the basil and salt and pepper. Continue to stir until the tomatoes and semi-cooked. Stir in the pancetta and add all the vegetables back to the skillet.
  3. Pour the vegetable mixture into an oven proof serving dish. Melt the 1 tablespoon of butter and add in the panko bread crumbs and the Parmesan cheese. Sprinkle this mixture on top of the vegetable medley and bake in 375° oven for about 7-8 minutes or the crumbs are browned.