Zucchini With Bacon Corn And Peppers

This is a very flavorful dish. It is also very colorful. It’s always nice to eat something that is also visually stimulating

Ingredients -

5 slices bacon, cut in 1 inch pieces
2 1/2 lbs zucchini, cut in to 1/2 slices
10 ounces frozen corn, thawed or corn, cut from 3 or 4 fresh ears.
1 red pepper or green bell pepper, seeded and chopped
1 medium size onion, chopped
3 garlic, gloves minced
1/2 cup grated parmesan

Preparation:

1. Cook your bacon until crisp in a wide frying pan.

2. Drain the bacon drippings, but leave 3 tablespoons of bacon drippings in the frying pan.

3. Add the zucchini, corn, bell pepper, onion, and garlic to the fry pan with the reserved bacon drippings.

4. Cook over medium heat stirring often, until most of the vegetable liquid has evaporated and the vegetables are crisp tender (about 5 minutes).

5. Add the cooked bacon and heat through.

6. Add salt and pepper to taste.

7. Sprinkle grated cheese on top.

Cooking Tip

Parmesan Cheese

If you aren’t fond of parmesan cheese then you can use any cheese of your choice. I like it with blue cheese and feta cheese. Experiment and see what you like.

Cooking Tip

Serrano Peppers

You can use orange and yellow peppers with this dish as well. If you want to kick it up a notch then add serrano pepper to the mixture. Make sure you take out all of the seeds, unless you really really like it hot.