Green Beans with Zucchini

(adapted from a recipe in Southern Living, November 2002)

1 lb green beans, in 1-1/2” pieces

2 T butter

1/2 small onion, diced (about 2 ounces)

1 medium zucchini, sliced

3 strips bacon, cooked and crumbled

1/4 t salt

1/4 t pepper

Cook green beans in boiling salted water until tender-crisp, about 10 to 15 minutes. Drain. In a large skillet over medium high heat, melt the butter, then sauté the onion for about 5 minutes, or until soft. Add the zucchini and sauté another 3 or 4 minutes, or until just tender. Stir in the beans and remaining ingredients and cook for a few minutes, until thoroughly heated through.