Only tried one new recipe this past week, and this was it. But it was a hit! I took it to a family birthday party and I got non-stop compliments on how pretty and tasty it was! I definitely recommend it. (And did I mention how easy? Took like 25 min. total.) I doubled it for the get-together, and by the time I went home, it was gone! It was fresh with just a hint of richness from the delicious bacon and cheese. It can only get better during the summer when everyone has their veggie gardens going! We ate this side dish with marinated flank steak and rice pilaf. Perfecto!
Ingredients
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
Directions
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.
This recipe is gluten free friendly! Wahoo!
*This recipe was found on allrecipes.com*
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