Begin by slicing the summer squash into rounds about half an inch thick. Next, chop the bacon into small bits and finely dice the red onion.

Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the chopped bacon and sauté until crispy and golden brown, about 5–7 minutes.

Stir in the diced red onion and cook for about 3–4 minutes, until they become translucent and slightly caramelized.

Incorporate the sliced summer squash, stirring everything together. Sauté for approximately 5–7 minutes, until the squash is tender yet still retains a bit of bite.

Remove from heat and serve warm, showcasing the colorful blend of summer squash, crispy bacon, and sweet onion.