2 slices bacon
2 c. fresh or frozen green beans
1 onion, thinly sliced
1 garlic clove, minced
1/2 c. water
4 sm. zucchini, sliced (2 c.)
1 tbsp. soy sauce

In medium skillet, fry bacon until crisp; set aside. Drain all but 1 tablespoon drippings from pan. Toss beans, onion and garlic in reserved bacon drippings. Add water. Cover; cook over medium heat about 10 minutes, or until beans are crisp tender. Stir in zucchini and soy sauce. Cover; cook an additional 5 minutes or until zucchini is tender. Spoon into serving dish. Crumble bacon; sprinkle over hot vegetables.