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Corn and Zucchini Melody
SUBMITTED BY:
MOLSON7
PHOTO BY:
Allrecipes
"Zucchini, corn, and onions combined with chopped bacon and cheese. A quick and easy way to use some fresh veggies from your garden!"
RECIPE RATING:
Read Reviews
(206)
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PREP TIME
5 Min
COOK TIME
25 Min
READY IN
30 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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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REVIEWS
Reviewed on Jun. 1, 2006 by
IMVINTAGE
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IMVINTAGE
Jun. 1, 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!!!!
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8 users found this review helpful
5/30/06--- Loved this! I didn't have monterrey jack so I subbed a mixture of mozzarella &...
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Reviewed on Aug. 22, 2007 by
BOONIE12
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BOONIE12
Aug. 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.
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7 users found this review helpful
This is very similar to a Mexican dish called calabacitas. The differences are to omit the...
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Reviewed on Jan. 4, 2004 by HARMONYRN
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HARMONYRN
Jan. 4, 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!!
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7 users found this review helpful
We all thought this was great!! I used less than a tablespoon of bacon fat in a no-stick pan,...
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Reviewed on Dec. 22, 2003 by
KarenK
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KarenK
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.
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7 users found this review helpful
What a wonderful sidedish this was! My whole family enjoyed it more than the pork roast I...
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Reviewed on Sep. 13, 2003 by
KC1126
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KC1126
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.
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7 users found this review helpful
This was excellent fresh cooked, but did not taste as good reheated since the zucchini tends...
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Reviewed on Jan. 4, 2004 by JMLANGE
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JMLANGE
Jan. 4, 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.
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6 users found this review helpful
Really quite tasty! The bacon lends a nice taste throughout the veggies. I used frozen corn...
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Reviewed on Sep. 23, 2003 by
TARSHA1273
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TARSHA1273
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!
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6 users found this review helpful
Delicious and simple!! I used frozen corn and fresh zucchini and it worked really well. I...
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Reviewed on Aug. 18, 2006 by
doubledare
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doubledare
Aug. 18, 2006
Super easy and very refreshing. I used canned corn, drained, and it turned out great. For a little added crunch I added some french fried onions when served.
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5 users found this review helpful
Super easy and very refreshing. I used canned corn, drained, and it turned out great. For a...
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Reviewed on Aug. 2, 2006 by Kristina McLinden
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Kristina McLinden
Aug. 2, 2006
Fantastic! Everyone loved it even my brother who despises vegetables. The cheese seemed unnecessary and I will probably leave it out next time.
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5 users found this review helpful
Fantastic! Everyone loved it even my brother who despises vegetables. The cheese seemed...
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Reviewed on Sep. 23, 2003 by URWILLER
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URWILLER
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!
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5 users found this review helpful
I really loved this recipe! After I made it, it looked like A LOT and figured I'd be eating...
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