Corn And Zucchini Medley

4 slices bacon
2 cups chopped zucchini
1 1/2 cups fresh corn kernels
1 small onion, chopped
½ large red bell pepper
2 cloves garlic, minced
¾ teaspoon salt
¼ teaspoon pepper
1/4 cup shredded Monterrey Jack cheese

DIRECTIONS:

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, red bell pepper, minced garlic cloves and onion until tender but still crisp, about 10 minutes. Season with salt & pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.