Zucchini and Corn

by Paige Beal

1 tbsp olive oil
4 small zucchini, sliced
1 small onion, chopped
1 can corn
6-7 slices of bacon
¾ c grated mozzarella cheese
In a deep skillet cook bacon until very crisp. Place bacon on a paper towel on a plate to soak up excess oil, reserving oil in pan. Add zucchini and onion, cover and cook 8-10 minutes (til tender), stirring occasionally. Turn off stove and top zucchini with corn, bacon, and cheese; cover and let sit 5 minutes or until cheese in melted. Add salt & pepper to taste.