Corn and Zucchini Melody

Corn and Zucchini Melody

409
MOLSON7 3

"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

30 m servings 123 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.

Footnotes

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

Reviews

409
  1. 527 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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?

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 ...

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 accide...

Fantastic! Everyone loved it even my brother who despises vegetables. The cheese seemed unnecessary and I will probably leave it out next time.

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...

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 bec...

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 overc...

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 flavo...

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.

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.