Zucchini Stuffed with Corn and Cheese

Recipe by Geema
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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