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    You are in: Home / Recipes / Corn Stuffed Zucchini Recipe
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    Corn Stuffed Zucchini

    Corn Stuffed Zucchini. Photo by Marsha D.

    1/1 Photo of Corn Stuffed Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Jellyqueen's Note:

    This recipe came out of a 1974 Southern Living cookbook. Great for the fresh veggies that we all harvest during the summer.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Cut the zucchini in half and remove the pulp.
    3. 3
      Cook in boiling, salted water until almost done (beginning to get for tender) then drain.
    4. 4
      Fry the bacon in a skillet until crisp, drain on paper towel, and crumble.
    5. 5
      Add the corn, salt, pepper and 1 cup water to drippings in skillet and cook over low heat, stirring frequently, until water has evaporated, approximately 15 minutes.
    6. 6
      Stir in bacon.
    7. 7
      Place zucchini in baking pan with a small amount of water in pan.
    8. 8
      Stuff the zucchini with the corn mixture.
    9. 9
      Bake for 30 minutes.

    Ratings & Reviews:

    • on August 21, 2009

      55

      Delicious! I added just alittle chopped onion and a taste of chopped green bell pepper to this recipe. Dh and I both loved it. Easy to make and one I am sure I'll make again. Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Corn Stuffed Zucchini

    Serving Size: 1 (289 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 167.6
     
    Calories from Fat 79
    47%
    Total Fat 8.8 g
    13%
    Saturated Fat 2.7 g
    13%
    Cholesterol 11.5 mg
    3%
    Sodium 169.0 mg
    7%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 3.7 g
    14%
    Sugars 5.0 g
    20%
    Protein 6.2 g
    12%

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