Thursday, July 29, 2010



Here is a simple twist to add a little excitement to the average corn side dish. The corn and zucchini compliment each other nicely and the presentation looks wonderful. Zucchini, corn, red bell pepper, and onions combined with chopped bacon and cheese. A quick and easy way to use fresh veggies from your garden!


4 slices bacon
2 cups chopped zucchini
1 1/2 cups fresh corn kernels
1 small onion, chopped
½ large red bell pepper
2 cloves garlic, minced
¾ teaspoon salt
¼ teaspoon pepper
1/4 cup shredded Monterrey 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, red bell pepper, minced garlic cloves and onion until tender but still crisp, about 10 minutes. Season with salt & pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.
Recipe from allrecipe's Molton

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