Zucchini, Corn & Bacon, 3 Ways
Side dish, lettuce wrap or a quesadilla!
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
*roast corn in the husk in the oven at 400 degrees for 50 minutes