Corn & Zucchini Medley

I was kind of late to the The Pioneer Woman phenomenon and just recently discovered what a great website Ree has over there. She lives a life that seems so old fashioned, yet she seems like the coolest, hippest woman around. Her Cowboy Food section features her husband's favorite dishes, all simple, hearty, stick-to-your-ribs (and waistline!) kind of food. I have tried several of the cowboy's faves and they have all been delicious.

This is my version of cowboy food and while I don't have a cowboy, I do have a hubby that owns a farm and loves this dish. It is a great recipe to have on hand this time of year when so many fresh vegetables are around. Zucchini, corn, and onions are sauteed in bacon fat and then topped with cheese and crumbled bacon. Seriously, it doesn't get any better...

Corn & Zucchini Medley

4-5 slices of bacon

1 small onion, chopped

2 cups chopped zucchini (about 3 small zucchini)

1 1/2 cups fresh corn (I use frozen if I don't have fresh)

1/4 cup shredded Monterey Jack cheese

Place bacon in a large skillet and cook over medium high heat until browned and crisp. Remove bacon with slotted spoon and place on paper towels to drain.

In the skillet with the bacon fat, saute the onions until soft. Add zucchini and corn and cook over medium heat until crisp tender, about 10 to 13 minutes. Season with salt and pepper. Add cheese and crumble bacon over top.