Seasonal recipe: Corn and zucchini medley
- 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
Cut bacon into small pieces and fry in a deep skillet until brown. Reserve 1 tablespoon of bacon drippings, then drain bacon and set aside.
Reheat the bacon drippings in the skillet. Saute the vegetables for about 10 minutes until tender (but not wilted). Season with pepper.
Place in serving bowl and sprinkle with bacon and shredded cheese.
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