- 4 slices bacon
- 2 cups chopped zucchini
- 1 1/2 cups fresh corn kernels
- 1 small onion, chopped
- 1 pinch pepper
- 1/4 cup shredded Monterey Jack cheese
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.
- Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.
04/05/2017
recipepes.com
Corn and Zucchini Melody, recipe
PT15M
PT1H
5
455 calories