Sauteed Zucchini and Corn with Bacon

Always looking for more ways to get the boys to eat vegetables, so this bacon and zucchini corn recipe seemed like a safe choice, since the boys eat both of those veggies. And it was a hit! I got the original recipe from Belly Full, here: https://bellyfull.net/corn-zucchini-saute/#wprm-recipe-container-24715

To use an entire onion, and because our family of five can currently eat an entire side dish in one sitting, I decided to double the recipe and have leftovers, so my version is just a touch different, but basically the same.

Sauteed Zucchini and Corn with Bacon

Ingredients:

• 1 pkg sliced raw bacon, diced
• 2 tablespoon unsalted butter
• 1 small diced red onion
• 2 zucchinis, diced
• 2 small pkg frozen corn
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• pinch of cayenne pepper
• Parmesan, if desired

Directions:

1. Sauté bacon in a large nonstick skillet until crispy and the fat has rendered, 5 to 8 minutes. Drain off excess fat if needed.
2. Add in the butter and onion; sauté for 3 minutes until softened.
3. Add zucchini and frozen corn and cook, stirring occasionally, until crisp-tender, 4 minutes.
4. Add in garlic, salt, black pepper, and cayenne. Add Parmesan, if desired. Cook, stirring occasionally, until corn is tender, about 3 minutes more.
5. Serve immediately and enjoy!