Zucchini, Bacon and Corn Medley
  • Cooking Time: 15
  • Servings: 4-6
  • 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
  1. Slice zucchini in ½ inch slices. Then quarter those to make nice small pieces.
  2. Boil corn in unsalted water for 4-5 minutes. Cut corn off the cob. Save any cream goodness you get.
  3. Fry bacon in skillet until crisp. Move to paper towels to soak up grease. Reserve 1 Tbsp of bacon drippings in pan. Crumble bacon.
  4. Cook zucchini in bacon drippings for about 5 minutes stirring occasionally. Stir in half and half and seasonings.
  5. Add corn and cream from corn. Toss lightly and continue just until warm. Remove from heat. Sprinkle with cheese. Enjoy!
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