Southern Hominy with Squash and Mushrooms

This dish was inspired by what I had on hand in my refrigerator and from a few different recipes I browsed recently online. We have so much squash these days from our own garden and from our CSA baskets, as well. But no one in our house is complaining - you've never tasted squash unless you've eaten it fresh from your garden - so sweet and fresh!

Hominy with Squash and Mushrooms

4 slices of thick-cut bacon
1 tablespoon olive oil
1 cup diced onion
2 cups sliced mushrooms
1 can hominy, drained and rinsed
2 small yellow squash, sliced into 1/4" thick half-moons
2 small zucchini squash, sliced into 1/4" thick half-moons
1 teaspoon lemon zest
2 tablespoon lemon juice
1/3 cup chicken broth
Salt and pepper to taste
Fresh chopped parsley

In a large pan, cook the bacon over medium-high heat until golden brown and slightly crispy on both sides. Remove the bacon to drain on paper towel.

Add the onion to the pan with the bacon drippings and cook for about 5 minutes, until tender. Add the mushrooms, hominy, squash, lemon zest, lemon juice and chicken broth. Continue to cook over medium-high heat for 5-6 more minutes, until all the veggies are tender.

Break the bacon into bite-sized pieces and return themn to the pan. Season the veggies with salt and pepper to taste. Serve hot and garnish with the fresh chopped parsley.