Zucchini, corn, and onions combined with chopped bacon and cheese. A quick and easy way to use some fresh veggies from your garden!
| Prep Time: | 5m |
| Cook Time: | 25m |
| Ready in: | 30m |
| Yield: | 5 servings |
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.
| Nutrition Information Servings Per Recipe: 5 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 208 cal | Total Fat: | 15.3 g | Cholesterol: | 20 mg | |||
| Sodium: | 204 mg | Carbohydrates: | 14.4 g | Fiber: | 2.2 g | |||
| Protein: | 5.6 g | |||||||
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