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

  • Servings: varied
  • Difficulty: very easy
  • Print

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!

 

Summer Vegetable Pasta 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

Thursday Favorite Things  Creatively Crafty   Home Matters 

Weekend Potluck   Sweet Inspirations   Happiness is Homemade

Comments
26 Responses to “Take-out Tuesday, Zucchini, Corn, & Bacon 3 Ways”
  1. It’s amazing that these simple foods can be turned into such delicious looking foods!

    Like

  2. Rita C. says:

    Pinned! They all look so good and fresh. Thank you, Jenna.

    Like

  3. Shannon@Belle Bleu Interiors says:

    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!!!

    Like

  4. 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!❤️

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  5. 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.

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  6. 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!

    Like

  7. Sharon Mann says:

    What a yummy recipe, thanks for sharing, Jenna.

    Like

  8. Jodi says:

    absolutely genius and divine! Oh could I go for this right now!!!

    Like

  9. That sounds amazing…every way!

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  10. Jill Kuhn says:

    Yum! I haven’t found good fresh corn yet this year…🙁 🌽 I like your combination – everything is better with bacon! 😉👍

    Like

  11. Ricki Treleaven says:

    Lettuce wraps are my favorite. I might try making the lettuce wraps this weekend!

    Like

  12. Miz Helen says:

    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

    Like

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