Grilled Corn & Zucchini Medley

4 slices bacon
2 C. chopped zucchini
1 1/2 C. fresh corn kernels
1 small onion, chopped
Pinch of pepper
1/4 C. shredded Monterrey Jack cheese

In a large skillet over medium high heat, cook bacon until evenly browned. Drain skillet, reserving 1 tablespoon bacon drippings. Remove bacon, chop into pieces and set aside. In same skillet, sauté chopped zucchini, corn kernels and chopped onions in bacon drippings until tender but crisp, about 10 minutes. Season with pepper. In a medium bowl, combine sautéd vegetables, chopped bacon and shredded Monterrey Jack cheese.