Ingredients
Units Scale
- 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)
Instructions
- 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!
- Category: Side Dish