Corn Stuffed Zucchini
If you like stuffed zucchini recipes, then this corn stuffed zucchini is definitely the way to go. It's much tastier than so many of the other stuffed zucchini recipes out there, and my family can't get enough of it when we make it. Try it yourself - you'll see why!
Notes
Learn how to freeze zucchini and get even more fantastic zucchini recipes in our article 15 Zippy Zucchini Recipes: How to Make Use of Summer's Bounty.
Cooking Time30 min
Ingredients
- 4 medium zucchini
- 1 1/2 cup fresh corn kernels
- 1 small onion, chopped
- 1 teaspoon seasoned salt
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons margarine
- 1/4 cup chopped parsley
- 1/2 cup grated cheddar cheese (or more)
Instructions
- Cut off ends of zucchini. Cook unpeeled zucchini whole in small amount of boiling water about 5 minutes.
- Cut in half lengthwise. Carefully remove insides leaving 1/4" shell.
- Chop removed pulp finely.
- Preheat oven to 350 degrees F.
- Put pulp, corn, onion, seasoned salt, salt, and pepper in melted butter in a skillet and cook, stirring occasionally, until the mixture thickens, about 10 minutes. Add parsley.
- Put zucchini shells in shallow baking dish and fill with corn mixture. Sprinkle with cheese.
- Bake uncovered in oven for 30 minutes.
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