Zucchini Stuffed With Corn, Chilies and Cheese (Meatless)
photo by Glori-B
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Yields:
-
12 stuffed zucchini halves
- Serves:
- 4-6
ingredients
-
For the zucchini
- 6 medium zucchini, about 6 inches long
- 1 garlic clove, finely chopped
- 1 tablespoon olive oil
- salt
-
For the filling
- 1 tablespoon olive oil
- 1 cup chopped red onion
- 1 teaspoon cumin
- salt
- 1 pinch cayenne pepper
- 3 -4 ears corn, cut off cob or 3 cups frozen corn
- 3 garlic cloves, finely chopped
- 1 cup diced zucchini, reserved
- 1 jalapeno chiles, seeded and diced or (4 ounce) can green chilies, diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh marjoram, chopped (optional)
- 2 ounces white cheddar cheese (about 3/4 cup) or 2 ounces smoked cheddar cheese, grated (about 3/4 cup)
directions
- Preheat oven to 375.
- Cut zucchini in half lengthwise, scoop out the flesh leaving 1/4 inch shell. Reserve the flesh for later.
- Mix garlic and olive oil and brush the inside of the zucchinis.
- 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.
- 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.
- 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.
- Toss in the chilies, cheese, cilantro and marjoram. Season to taste with salt and pepper.
- 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.
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RECIPE SUBMITTED BY
I was born in a small Canadian prairie town but was raised in the city. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown.
I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy.
I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from.
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