Zucchini And Corn Sauté With Bacon
This easy bacon, corn, and zucchini sauté is a delicious side where the veggies really sing.
Servings 8
Calories 226kcal
Ingredients
- 8 ounces bacon
- 1 pound frozen corn
- 1 1/2 cups zucchini diced
- 1/2 onion diced
- dash of white pepper
- 1/4 cup sharp cheddar cheese grated
Instructions
- Cook bacon in a large skillet. Remove bacon to a plate, chop and set aside.8 ounces bacon
- Add corn, zucchini and onion to the bacon fat in the skillet. Saute for 10 minutes.1 pound frozen corn, 1 1/2 cups zucchini, 1/2 onion
- Season with a dash of pepper, sprinkle with shredded cheese and bacon. Stir and serve immediately.dash of white pepper, 1/4 cup sharp cheddar cheese
Notes
• Gather all your ingredients. Measure, grate, and dice so you’ll be ready to start. This recipe comes together fast.
Preparing ahead of time? Absolutely! You can grate your cheese and dice the vegetables up to a day before cooking them and store them in separate sealed containers in the fridge.
• It’s best to dice all the veggies into similar sizes so they cook evenly.
• I love using organic veggies whenever I can, but you can certainly go with conventionally grown veggies. It's up to you.
• Yellow squash can be substituted for zucchini in this dish. You can also mix and match both for a colorful and flavorful variation.
• If you prefer a spicier version of this sauté, simply add cayenne pepper or throw in some diced jalapeño for an extra kick.
• Leftovers will keep, covered in the fridge, for up to 4-5 days.
Nutrition
Calories: 226kcal | Carbohydrates: 5.9g
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