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READY IN 30 mins

Corn and Zucchini Melody

Read Reviews (380)

"Zucchini, corn, and onions combined with chopped bacon and cheese. A quick and easy way to use some fresh veggies from your garden!" — MOLSON7

Ingredients Edit and Save

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Original recipe makes 5 servings Change Servings

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

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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.

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PREP 5 mins
COOK 25 mins
READY IN 30 mins

Footnotes

Cook's Note:
You may substitute frozen corn for the fresh corn, if desired.

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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.

—BOONIE12

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Most Helpful Critical Review

Jan 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?

—Jennifer

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490 Ratings

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Dec 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.

—KarenTheMiltch

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Aug 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.

—Kristina McLinden

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Jun 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!!!!

—IMVINTAGE

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Sep 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!

—URWILLER

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Sep 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.

—KC1126

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Sep 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!

—TARSHA1273

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Nutrition

Calories
123 kcal
6%

Carbohydrates
14.5 g
5%

Cholesterol
13 mg
4%

Fat
5.4 g
8%

Fiber
2.2 g
9%

Protein
6.3 g
13%

Sodium
199 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Corn and Zucchini Melody

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 123
Calories from Fat: 49

% Daily Value *
Total Fat 5.4g 8 %
Saturated Fat 2.2g 11 %
Cholesterol 13mg 4 %
Sodium 199mg 8 %
Potassium 291mg 8 %
Total Carbohydrates 14.5g 5 %
Dietary Fiber 2.2g 9 %
Protein 6.3g 13 %
Sugars 3.2g
Vitamin A 6 %
Vitamin C 12 %
Calcium 7 %
Iron 6 %
** Thiamin 15 %
Niacin 21 %
Vitamin B6 7 %
Magnesium 10 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.