Corn and zucchini medley

4 slices of bacon sliced into small pieces
2 cups chopped Zucchini
1 1/2 cups fresh corn kernels or 1 can of corn, drained
1 small onion chopped 1/4 cup shredded Monterey jack cheese
In a large skillet place the bacon pieces and cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings and drain the bacon. In the skillet with the bacon and drippings, add the zucchini, corn, and onion and saute 10 minutes over medium heat. Season with salt and pepper and serve with cheese sprinkled on top.