Zucchini Stuffed With Corn, Chilies and Cheese (Meatless)

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

Stuffed zucchini with some "zing", can be served as a side dish or as one element of a meatless meal. This takes a bit of time but is well worth it. From the "Fields of Greens" vegetarian cookbook.

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Cut zucchini in half lengthwise, scoop out the flesh leaving 1/4 inch shell. Reserve the flesh for later.
  3. Mix garlic and olive oil and brush the inside of the zucchinis.
  4. Sprinkle with salt and place cut side down on a baking sheet. Bake until just tender, about 20 minutes. Do not overbake. Set aside to cool.
  5. Heat the other Tbsp of olive oil in a medium sized skillet. Add onion, cumin, salt and cayenne. Simmer over medium heat until onion is just soft,about 5 minutes.
  6. Add the corn, garlic and saute until corn is just tender, 5 - 10 minutes. Add zucchini and saute 2 more minutes, until just tender. Remove from heat.
  7. Toss in the chilies, cheese, cilantro and marjoram. Season to taste with salt and pepper.
  8. Mound the filling into the zucchinis, place in a lightly oiled baking dish or baking sheet and bake for 25 - 30 minutes, covering if they start to brown too much.
Most Helpful

4 5

A friend of mine gave me 1 GIANT zucchini -at least a foot long and a good 5-6 inches across. I just knew it would be great stuffed and I'm glad a chose this recipe. Great flavors and textures with a bit of a zing to keep things interesting. It all disappeared!