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Submitted by: Jo Ann from Gooseberry Patch
Originally shared on the web 03/26/2020

4 slices bacon
2 c. zucchini, chopped
1-1/2 c. fresh or frozen corn
1/2 c. onion, chopped
1/8 t. pepper
1/4 c. shredded
Monterey Jack cheese

In a large, deep skillet, cook bacon over medium-high heat until crisp. Drain bacon on paper towels, reserving drippings in pan. Add zucchini, corn and onion to reserved drippings; sauté over medium heat for about 10 minutes, until tender-crisp. Season with pepper. Transfer to a serving bowl; sprinkle with crumbled bacon and shredded cheese. Makes 5 servings.