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Zucchini, Bacon and Corn Medley


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Serves 4-6 | Prep Time | Cook Time 15

Why I Love This Recipe

A simple and good side dish full of vegetables, but also delicious things like bacon and cheese so that you forget you are eating vegetables.

-Sarah


Ingredients You'll Need

3 medium corn on the cob or 2 frozen cups corn, defrosted
2 medium zucchini
5 slices bacon
2-3 Tablespoons half and half
½ tsp salt
⅛ tsp pepper
1 tsp fresh oregano or ¼ tsp dried oregano
1 Tbsp fresh basil or ½ tsp dried basil
¼ cup fresh Parmesan cheese, shredded


Directions

Slice zucchini in ½ inch slices. Then quarter those to make nice small pieces.


Boil corn in unsalted water for 4-5 minutes. Cut corn off the cob. Save any cream goodness you get.


Fry bacon in skillet until crisp. Move to paper towels to soak up grease. Reserve 1 Tbsp of bacon drippings in pan. Crumble bacon.


Cook zucchini in bacon drippings for about 5 minutes stirring occasionally. Stir in half and half and seasonings.


Add corn and cream from corn. Toss lightly and continue just until warm. Remove from heat. Sprinkle with cheese. Enjoy!


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