Print Recipe

Zucchini Bacon Corn Medley

Course: Side Dish
Servings: 4 -6


  • 3 medium corn on the cob or 2 frozen cups corn defrosted
  • 2 medium zucchini
  • 5 slices bacon
  • 2-3 Tablespoons half and half
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 tsp fresh oregano or 1/4 tsp dried oregano
  • 1 Tbsp fresh basil or 1/2 tsp dried basil
  • 1/4 cup fresh Parmesan cheese shredded


  • Slice zucchini in 1/2 inch slices. Then quarter those to make nice small pieces.
  • Boil corn in unsalted water for 4-5 minutes. Cut corn off the cob. Save any cream goodness you get.
  • Fry bacon in skillet until crisp. Move to paper towels to soak up grease. Reserve 1 Tbsp of bacon drippings in pan. Crumble bacon.
  • Cook zucchini in bacon drippings for about 5 minutes stirring occasionally. Stir in half and half and seasonings.
  • Add corn and cream from corn. Toss lightly and continue just until warm. Remove from heat. Sprinkle with cheese. Enjoy!