Take-out Tuesday, Zucchini, Corn, & Bacon 3 Ways
I can’t seem to get enough fresh corn this summer, so these past few weeks I am enjoying it like crazy before it disappears until next year
This simple little sauté of fresh corn, zucchini and bacon makes not only a tasty side dish,
but you can also serve it up in a lettuce wrap
or a quesadilla
Sweet summer corn, with golden zucchini pieces and bacon crumbles, what is not to love??
I prefer to roast corn in the husk in the oven, 400 degrees for 45-60 minutes, and it’s perfection
Cut it from the cob by standing it vertically and running a sharp knife down each side
Sauté the zucchini in a little bacon fat {or olive oil} until it’s golden and soft
Add the corn and bacon pieces to the skillet, season and stir
Enjoy it as a simple side dish
Fill romaine leaves with it for a delicious lunch or light supper
Or indulge in a cheesy quesadilla
I like to use flour tortillas, and put them in a skillet to crisp and brown, adding cheese and filling and flipping when the cheese starts to melt
These can be cut into triangles for apps too
Please excuse the funky crab plate I used {what was I thinking???}
Which way sounds good to you?
Corn, Zucchini and Bacon 3 Ways
1 large zucchini
2-3 ears cooked corn on the cob*
4 strips bacon, cooked until crisp
1 T bacon grease or olive oil
garlic salt or seasoned salt and pepper to taste
Cut zucchini in half lengthwise and then cut these halves again lengthwise, then cut into pieces. Cut corn kernels from cobs. Cut or crumble bacon. Cook zucchini in skillet with 1 T bacon grease or olive oil over medium heat for 5-8 minutes until zucchini is soft and starting to brown. Add corn and bacon to skillet. Season with garlic or seasoned salt & pepper. Turn into a serving dish and serve hot.
Lettuce Wrap
2 large crisp romaine leaves per serving
Place warm or cold vegetable mixture into leaves and eat like a taco
Quesadilla
2 flour tortillas
grated cheddar or cheddar mix cheese
Place 1 tortilla in an oiled skillet, top with grated cheese. Top with a generous amount of vegetable mixture. Sprinkle with more cheese. Place remaining tortilla on top. Cook over medium low heat, pushing down on the top tortilla with a spatula as the cheese melts, to “glue” the tortilla together. When bottom of quesadilla turns golden, carefully flip quesadilla over to brown the other side. Cut into 1/4s to serve.
*roast corn in the husk in the oven at 400 degrees for 50 minutes
Psst…you can also use this mix with pasta for a salad!
You can also use these ingredients to make a yummy fall soup
September Roasted Squash & Corn Soup
for another printable version of Zucchini, Corn & Bacon 3 Ways click here
I am praying for everyone in the Carolinas and anywhere impacted by Hurricane Florence this week, and those affected by the events on 9/11 on this anniversary day…
🌽 🥒 🥓
I will be joining these fabulous parties and blogs:
Dishing it & Digging it, Between Naps on the Porch,
Merry Monday Make it Pretty Monday Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl Full Plate Thursday
It’s amazing that these simple foods can be turned into such delicious looking foods!
LikeLike
Thanks Robin!
LikeLiked by 1 person
Thinking about making one of them up today, as I have all of the ingredients on hand, including the already cooked bacon! 🙂
LikeLike
You’re all set!!
LikeLiked by 1 person
Pinned! They all look so good and fresh. Thank you, Jenna.
LikeLike
thanks Rita, more like an idea than a recipe!
LikeLike
Jenna, these corn recipes look and sound yummy! Our corn season was in July, and I froze some so we could enjoy it longer. I adore fresh corn! I hope you enjoy your day!!!
LikeLike
So smart to freeze, I need to do that! Thanks Shannon!
LikeLike
Jenna, fresh summer corn is my favorite vegetable. I love the simplicity of this recipe and we all know that bacon adds flavor to everything!❤️
LikeLike
🐷 yes, you can be good and not add bacon, but it sure does make it tasty!
LikeLiked by 1 person
I don’t have a favorite, I love all of these recipes Jenna. Summer fresh corn is always enjoyed here. I have to remember how you roast the corn in the oven, I’m going to try that. Thanks for these yummy recipes.
LikeLike
If you’re in a hurry, you can microwave it in the husk instead, just 4 minutes per ear! Thanks Emily~
LikeLike
Looks good, Jenna — and nice that it’s corn because even after the good seasonal stuff is gone, frozen isn’t bad. Ever since you mentioned using the lettuce wraps with the chicken salad, i’ve been using them to often replace bread. It’s a wonderful idea!
LikeLike
So glad, thanks Jeanie!
LikeLike
What a yummy recipe, thanks for sharing, Jenna.
LikeLike
So simple, so good!
LikeLiked by 1 person
absolutely genius and divine! Oh could I go for this right now!!!
LikeLike
well I don’t know about genius, but I really enjoyed all three versions!
LikeLiked by 1 person
That sounds amazing…every way!
LikeLike
Thank you!
LikeLike
Yum! I haven’t found good fresh corn yet this year…🙁 🌽 I like your combination – everything is better with bacon! 😉👍
LikeLike
Oh no, so sorry, it grows locally here, so it’s super cheap, usually 5 for $1 ! I could eat it every day!
LikeLiked by 1 person
It is grown locally here also – and cheap! But I haven’t had good luck at the grocery store… I need to check out the Farmer’s Market I guess! 😃
LikeLike
Lettuce wraps are my favorite. I might try making the lettuce wraps this weekend!
LikeLike
These are a nice change from chicken wraps!
LikeLike
What a great combination Jenna, this looks delicious! Thanks so much for sharing with us at Full Plate Thursday, your post is awesome. Hope you are having a great week and come back to see us soon!
Miz Helen
LikeLike