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?
Zucchini, Corn & Bacon, 3 Ways
Ingredients
- 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
Lettuce Wrap
- 2 large crisp romaine leaves per serving
Quesadilla
- 2 flour tortillas
- grated cheddar or cheddar mix cheese
Instructions
Side Dish
- 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
- Place warm or cold vegetable mixture into leaves and eat like a taco
Quesadilla
- 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.
Notes
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
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