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Garden Corn, Onion, And Zucchini Medley

  • Serves 5.


  • 4 slices bacon
  • 2 cups chopped fresh zucchini
  • 1-1/2 cups fresh corn, cut from cob
  • 1 small onion, chopped
  • Dash of black pepper
  • 1/4 cup Monterey Jack cheese


Place bacon in a large, deep skillet. Cook over medium heat until evenly browned. Drain, reserving 1 tablespoon of bacon drippings. Crumble bacon and set aside. In the skillet with the bacon drippings, saute the zucchini, corn, and onion over medium heat until tender, but just a little crisp. Spoon vegetables into a bowl and sprinkle with cheese and crumbled bacon.

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