Corn and Zucchini Melody

We really liked this! But I used ALL the bacon fat rather than just reserving one tablespoon. Also, I used swiss instead of monterey jack. I will pull out this recipe every summer when zucchini and corn are abundant.

It was lovely.

The only change I made to the recipe was the type of cheese, due to a family member’s allergies. We loved this. I am sure I will make this again and again, using in season veggies.

This was very good as written. It was even better when I added salt and some grape tomatoes.

This was very good as written. It was even better when I added salt and some grape tomatoes.

I used a green & yellow zucchini as well as some red pepper I wanted to use up. Other than that I cooked as directed. After cooking I felt it needed just a bit of flavour so I sprinkled on some season salt. This was delicious and I could make a meal of just this dish. Thanks for sharing this recipe with us.

My husband and I did not care for this. We love vegetables and this just seemed kind of bland but fatty. I followed the recipe exactly. Just not our thing, I suppose.

Made it as directed except I used frozen corn and decided against the cheese. My wife and I enjoyed it a lot. Will make it again.

Thanks for this recipe! It combines my summer veggie favorites…Corn and Zucchini. As an added note…I reccomend chopping the back Prior to cooking. Depending on the thickness of the bacon, it can be difficult to chop once cooked. If you can’t eat bacon (For some Odd and strange reason…Other than allergies) Use Fried Onions for that Crispy texture and taste.

I had cooked bacon, so used butter for the frying and added the bacon at the end.

This was excellent. Made as directed, except used frozen corn and added a bit of salt and garlic powder. I’ll add more zucchini next time.

Bacon and cheese! What’s not to like about this?

I added a teaspoon of chicken soup base, it brought the flavor to life!

Made it for the family. Very simple and well liked! Good way to use the vegetables from the garden. Thank you!

Had some zucchini from the garden looking for ways to use. Had some left over corn on the cob. Had a few slices of bacon left. Had half a red onion from another recipe. This recipe is very forgiving, and can be followed to the letter or modified (improvised!) as you like. I opted for pretty much as is, and it was a bit mild, but good . I strove to get a bit of browning on the zucchini and onions in the saute, then added the corn I’d cut from the cob. Already cooked, it only need a good heat through. When I make this again in this straight up version, I might go for a bit more ‘carmelizing’ of the zukes and onion, maybe even the corn. And there’s always the endless modifications with herbs and different cheeses, as well as other veggie add-in like green pepper or tomatoes, to name two… Great ‘platform’ recipe, or a very decent stand-alone.

I made with what I had….didn’t have enough corn, and didn’t have the right cheese….but still an awesome meal. I gave it 4 stars because of my inadequate supplies….but definitely need to put this in my keep file.

It called for 4 pieces of bacon but I used 8. Wasn’t sure if it should have been thick sliced or regular. Mine was regular with some thin. I didn’t have Monterey Jack so I used mild and sharp cheddar. I also didn’t have fresh corn so I used canned corn with just a little bit of the juice (table spoon maybe). DELICIOUS!!!! I might make this at the next big gathering and double or triple it and put the finished into a slow cooker.

The whole family loved it. Quick and yummy!

Delicious! I used a touch of the bacon drippings and a bit of butter. I also added some cumin and some Cajun seasonings. I omitted the cheese because I felt their were enough flavors going on. I would definitely make this again!

So much yum.

It was a nice variation on calabacitas. But I must point out, it’s a “medley”, not a “melody”. Medley. We enjoyed the recipe, though.