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Corn and Zucchini Melody
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Ingredients
- ¼ cup shredded Monterrey Jack cheese
- 1 pinch pepper
- 1 small onion, chopped
- 1½ cups fresh corn kernels
- 2 cups zucchini
- 4 slices bacon
Instructions
- 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. Sauté 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.
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