This was an inspired variation on my standard Cheesy Summer Squash Saute on a night when I had lots of squash, and an open package of bacon, but no basil on hand. The addition of bacon, along with the cheese, makes this substantial enough to serve as a main dish if you like.
4-6 ounces uncooked bacon, chopped small
1 large onion, sliced
3-4 large summer squashes or zucchinis, sliced into 1/8-inch rounds (or half or quarter rounds)
Salt and pepper to taste
1 cup shredded sharp cheddar
Cook the bacon most of the way in a large skillet. Pour off excess fat if there is a lot, leaving a generous amount for sauteing the onions and squash.
Add the onions and squash to the pan and saute over high heat for a few minutes, until they begin to brown on the bottom, then lower the heat to medium and saute, stirring periodically, until tender. Add salt and pepper to taste. Remove the pan from heat and top with cheese. Cover until the cheese melts. Serve hot.