Zucchini With Bacon Corn Peppers Recipes

ZUCCHINI, CORN, AND BASIL FUSILLI WITH BACON

Steps:

• Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
• Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
• Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
• Top with crumbled bacon and a generous amount of freshly ground pepper.

CORN AND ZUCCHINI MELODY

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.
• Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

STIR-FRIED ZUCCHINI, CORN AND PEPPERS

Steps:

• Trim the ends from the zucchini. Using a food processor, a mandolin or a sharp knife, cut the zucchini in thin, uniform rounds.
• Heat one tablespoon of the oil in a large skillet or a wok. Add the garlic, then immediately toss in the corn kernels, jalapeno pepper and red pepper and stir-fry for 30 seconds. Add the zucchini and stir-fry just until the zucchini begins to wilt, about two minutes.
• Fold in the basil and season to taste with salt and pepper. Transfer to a serving dish and serve hot. The dish can also be set aside to cool to room temperature before serving, but if so, the ingredients will benefit from the addition of another tablespoon of olive oil drizzled over them.

ZUCCHINI CORN CASSEROLE

Steps:

• In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.

ZUCCHINI WITH BACON CORN & PEPPERS

Steps:

• In a wide frying pan, cook your bacon until crisp. Drain bacon drippings, but leave 3 tablespoons of bacon drippings in the frying pan.
• Add zucchini, corn, bell pepper, onion, and garlic to the fry pan with the reserved bacon drippings. Cook over medium heat stiriring often, until most of the vegetable liquid has evaporated and the vegetables are crisp tender (about 5 minutes).
• Add the cooked bacon and heat through.
• Add salt and pepper to taste.
• Sprinkle grated cheese on top.
• Cooking time does include cooking the bacon.