3 tablespoons olive oil
2 cloves garlic, peeled
1 jalapeno pepper, seeded and minced
1 cup red onion, cut into 1 inch strips
1 zucchini, cut to 2 inch segments
1 large tomato, cut in half
3 tablespoons lemon juice
6 bacon strips
In a large nonstick skillet, heat olive oil over medium heat; saute garlic and pepper in oil mixture for 5 minutes; stir in celery and onion. Stir in zucchini, tomato slices, lemon juice and bacon. Cook until bacon is crisp and vegetables are tender; drain. Serve over spaghetti sauce.