Corn and Zucchini Medley

4 slices bacon
2 c chopped zucchini
1 1/2 c corn kernels
1 small onion, chopped
1 pinch pepper
1/4 c shredded monterey jack cheese

Fry bacon until browned; reserve 1 Tbsp drippings. Drain and chop bacon.

Heat reserved drippings over medium heat in a skillet; saute vegetables until tender (about 10 minutes). Season with pepper; sprinkle with bacon and cheese before serving.

NOTES
From allrecipes.com
Good with or without bacon. One of my favorite summer sides.

Cheddar Pancakes with Sauteed Apples and Bacon

1 1/3 c all-purpose flour
1 Tbsp sugar
1 1/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1 1/3 c plain yogurt
1 1/4 c shredded extra-sharp Cheddar cheese
2 Tbsp water
2 Tbsp Dijon mustard
2 tsp vegetable oil
1 egg, lightly beaten
1 egg white, lightly beaten

Combine first six ingredients in a large bowl. Combine remaining ingredients; add to flour mixture, stirring until smooth. Spoon about 1/4 c batter onto a hot nonstick griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with sauteed apples and bacon. Makes 12 pancakes.

Sauteed Apples and Bacon:

2 bacon slices
8 c peeled, sliced Granny Smith apples
2 Tbsp sugar

Cook bacon until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon and set aside. Add apples and sugar to drippings in pan. Saute 10 minutes or until apples are golden. Stir in bacon; serve over cheddar pancakes.

NOTES
From Cooking Light.
Untried.