Corn and Zucchini Medley

 

Yield: 5 Servings

Prep Time: 5 minutes

Cooking Time: 25 minutes



Ingredients:

• 4 slices bacon
• 2 cups chopped zucchini
• 2 cups fresh corn kernels
• ½ cup chopped Vidalia onion
• ¼ cup shredded Monterey Jack cheese
• salt and pepper

1. Place bacon in a large, deep skillet and cook over medium heat until evenly browned. Reserve 1 tablespoon of drippings. Drain bacon on paper towels and set aside. Once cooled, chop into small pieces.
   
   
2. Heat the bacon drippings in the same skillet over medium heat. Sauté the zucchini, corn and onion until tender but still crisp, about 10 minutes. Season with salt and pepper to taste.
   
   
3. Transfer vegetables to a serving bowl and sprinkle with bacon and shredded cheese.
   
   

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