Zucchini, corn, and onions combined with chopped bacon and cheese. A quick and easy way to use some fresh veggies from your garden!

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You may substitute frozen corn for the fresh corn, if desired.

Nutrition Facts

123 calories; 5.4 g total fat; 13 mg cholesterol; 199 mg sodium. 14.5 g carbohydrates; 6.3 g protein; Full Nutrition

Reviews (444)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2007
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 Mexican 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. Read More
(125)

Most helpful critical review

Rating: 3 stars
01/24/2003
Well an interesting combination but not really that good. I don't think I'll try it again and it was grosse for leftovers...oh well gotta try something once right? Read More
(5)
568 Ratings
  • 5 star values: 407
  • 4 star values: 125
  • 3 star values: 27
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
08/22/2007
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 Mexican 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. Read More
(125)
Rating: 5 stars
08/22/2007
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 Mexican 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. Read More
(125)
Rating: 5 stars
12/22/2003
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 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. Read More
(49)
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Rating: 5 stars
08/02/2006
Fantastic! Everyone loved it even my brother who despises vegetables. The cheese seemed unnecessary and I will probably leave it out next time. Read More
(40)
Rating: 5 stars
06/01/2006
5/30/06--- Loved this! I didn't have monterrey jack so I subbed a mixture of mozzarella & parmesan. UPDATE 6/01/06----I used the leftovers from this for a snack as a wrap. I spread vidalia onion vinaigrette onto a warm flour tortilla & loaded it w/ the reheated Melody. Wonderful!!!! Read More
(28)
Rating: 4 stars
09/23/2003
I really loved this recipe! After I made it it looked like A LOT and figured I'd be eating leftovers for a week.... not so the bowl was empty that very night. I ended up using frozen corn because we don't have fresh corn in Alaska this time of year. I also didn't have monterey jack cheese so I just used this cheddar/monterey jack blend. One addition I added was some chopped red bell pepper. You could do a ton of variations on this if you wanted-- very VERSATAILLE! Read More
(23)
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Rating: 4 stars
09/13/2003
This was excellent fresh cooked but did not taste as good reheated since the zucchini tends to get overcooked and watery when microwaved. Those who thought it mushy to begin with probably overcooked the vegetables. It tastes best tender-crisp. Read More
(19)
Rating: 5 stars
09/23/2003
Delicious and simple!! I used frozen corn and fresh zucchini and it worked really well. I added diced red peppers and about a teaspoon of butter to the bacon drippings for a little added flavor. I also omitted the cheese and let the crumbled bacon simmer with the corn and zucchini for the last 2 or 3 minutes of cooking. Everyone including my picky 2 year old LOVED it. Thanks for the great recipe! Read More
(16)
Rating: 5 stars
01/04/2004
We all thought this was great!! I used less than a tablespoon of bacon fat in a no-stick pan sauteeing the squash and onion for 5 minutes then adding the corn and heating for the 10 minutes. Wonderful flavor color and texture! Thanks!! Read More
(15)
Rating: 4 stars
01/04/2004
Really quite tasty! The bacon lends a nice taste throughout the veggies. I used frozen corn and broccoli and fresh onion. I will make this again. Read More
(15)
Rating: 3 stars
01/24/2003
Well an interesting combination but not really that good. I don't think I'll try it again and it was grosse for leftovers...oh well gotta try something once right? Read More
(5)