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Corn-Stuffed Zucchini

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Corn-Stuffed Zucchini
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 8
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Tangy feta cheese and sweet-corn kernels combine to make a zesty filling for hollowed-out zucchini "boats."

Ingredients

4
medium zucchini, cut in half lengthwise
1/2
cup chopped onion
2 1/2
oz. (1/2 cup) crumbled feta cheese or shredded farmers cheese
1
(11-oz.) can vacuum-packed whole kernel corn with red and green peppers
1 1/3
oz. (1/3 cup) shredded Cheddar cheese

Directions

  • 1 Heat oven to 375°F. Using teaspoon, scoop out zucchini seeds and pulp, leaving a 1/4 to 1/3-inch wall. Chop 1/2 cup of the zucchini pulp.
  • 2 In medium bowl, combine zucchini pulp, onion, feta cheese and corn; mix well. Spoon about 1/4 cup mixture into each zucchini half, mounding slightly. Place stuffed zucchini in ungreased 13x9-inch pan.
  • 3 Bake at 375°F. for 25 to 30 minutes or until stuffing is thoroughly heated and zucchini is crisp-tender. Sprinkle with Cheddar cheese. Bake an additional 1 to 2 minutes or until cheese is melted.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
100
(
Calories from Fat
35
)
Daily Value
Total Fat
4g
6%
(
Saturated Fat
2g
10%
)
Cholesterol
15mg
5%
Sodium
350mg
15%
Total Carbohydrate
11g
4%
(
Dietary Fiber
2g
8%
,
Sugars
5g
)
Protein
4g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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