Corn and Zucchini Melody380 Reviews
- Prep: 5 min
- Cook: 25 min
- Ready In: 30 min
“Zucchini, corn, and onions combined with chopped bacon and cheese. A quick and easy way to use some fresh veggies from your garden!” - by MOLSON7
Original recipe yields 5 servings
- 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.
Amount Per Serving (5 total)
- 123 cal
- 5.4 g
- 14.5 g
Based on a 2,000 calorie diet
Reviews (380)Rate This Recipe
"This is very similar to a Mexican dish called calabacitas. The differences are to omit the bacon-but you can use bacon grease, add diced tomatoes and some garlic while cooking the zucchini, or Mexica..." See moren squash. You can also add chopped green chili. Cover and cook diced zuch and tomatoes with spices, onion and garlic until tender (10-15 mins. Don't over cook). Add corn (I use canned), heat through and top with cheese--cover till melted. I use cheddar cheese but I'm sure the MJ is very good. Mexican squash looks like zucchini except that it is a light green color."
"What a wonderful sidedish this was! My whole family enjoyed it more than the pork roast I served it with. I was too lazy to use corn from a cob, so I just thawed some frozen corn, and I accidentally..." See more bought Colby cheese, but it tasted great. I also diced up the bacon before cooking it, as I find it easier than crumbling it afterwards. This will be a regular dish from now on."
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