4 sm. summer squash or 4 zucchini
4 strips bacon
1 med. onion, sliced thin
4 tomatoes, peeled & chopped
3 ears fresh corn or 1 pkg. frozen corn
1 green pepper, cut into strips
Cayenne pepper

Brown the bacon in skillet and remove. Discard the bacon grease. Cut squash into 1/2" squares and lightly brown in non-stick skillet.

Next add the onion and green pepper and fry a bit, then add tomatoes or an equal amount of canned ones. Add corn and season with salt, pepper and cayenne pepper. Simmer 20 to 30 minutes until squash is tender. Crumble bacon on top to serve.

This is a type of Spanish vegetable stew which goes well with chicken or baked fish.