Timely summer recipe for those with gardens:
warm Zucchini salad -
1. Shred or grate about a quarter of a pound of cheddar or jack cheese. Or use different cheese, if you like - your call. Set aside.
2. Fry a quarter pound of bacon. Set aside on paper towel, reserve fat.
Over medium heat:
3. In reserved fat, brown 1 onion, chopped fine.
4. Add as much cubed Zucchini as you like/can stand: coat with onions and saute. Don't let the Zucchini go too soft.
5. Add about half a pound of frozen corn - toss well, and let cook a couple of minutes until warmed
6. Add cheese, add bacon (which you have since crumbled). Toss and serve.