The Preparation
Cook the bacon in a large skillet until crispy. Remove and crumble, leaving 1-2 tbsp of bacon fat in the pan.
Over medium-high heat, add the zucchini in a single layer to the bacon fat. Season with salt and pepper. Cook without stirring to develop some color on the cut side, about 3 minutes.
Stir and continue cooking until zucchini is tender but not mushy.
Add garlic and sun-dried tomatoes and cook 1-2 minutes more.
Stir in the crumbled bacon.
Transfer to a serving dish. Top with freshly grated Parmesan and a generous pile of crispy fried onions.
Serve immediately.
