This recipe is one of only a handful of ways that I will eat zucchini. Corn, cheese and zucchini are just made for each other...a perfect combination for summer time meals. I don't bake this too long because I like it to just be crisp-tender.
- Blanch squash in boiling salted water for 5 minutes.
- Place under cold water and drain.
- Halve and scoop out the seeds, forming a hollow boat.
- Coarsely puree the corn, chives and ricotta cheese in a food processor and season with cayenne, salt and pepper.
- Fill the squash halves with the mixture, mounding slightly.
- Cover with the grated cheese.
- Place in a buttered casserole and bake, covered, in a preheated 350 degree F.
- oven for 15 minutes.
- Uncover and bake 20 minutes more or longer until the squash is tender and the topping is browned.
- Serve topped with fresh cilantro.
I recently made this to take to a dinner party. Easy to transport, easy to serve AND everyone loved it! This is a keeper.
YUM!! I made these last night for PAC 2006. I used frozen corn and fat-free ricotta. They were really easy to make and really yummy. Don't skip the cayenne. It really adds flavor to the dish. You can taste all the different components of the dish. I think next time I will thaw the corn first to get a smoother consistancy. I served this with a mixed green salad. I think the stuffing would be excellent in tomatoes too. Thanks for sharing. :) Just wanted to add that this doesn't reheat very well. The cheddar gets oily in the microwave. Still yummy, just oily.
This recipe is easy to follow and easy to prepare. The cooking time was perfect, resulting in a zucchini that was crisp-tender. It also made a very nice presentation. And the very best part of all was the flavor, delicious! Thanks for sharing this recipe Geema!