CORN AND HERB-STUFFED ZUCCHINI
Steps:
- Place a rimmed baking sheet in the oven and heat oven to 450 degrees F. Cut the zucchini in half lengthwise and, using a teaspoon, hollow out the zucchini.
- Brush the cut side with 1 tsp oil and place on the heated baking sheet, cut-side down. Roast for 5 minutes.
- Meanwhile, in a large bowl, toss together the corn, scallions, chile, remaining teaspoon oil, and 1/4 teaspoon each salt and pepper. Fold in the herbs, then the Asiago.
- Turn the zucchini cut-side up and season with 1/4 teaspoon each salt and pepper. Divide the corn mix along the zucchini halves (about 1/4 cup each) and continue roasting until the zucchini and corn are just tender, 10 to 12 minutes more.
STREET-STYLE CORN STUFFED ZUCCHINI
Our favorite Mexican street food gets a party-ready makeover!
Provided by BHG Test Kitchen
Time 36m
Number Of Ingredients 8
Steps:
- If desired, trim and discard ends from zucchini. Cut zucchini in half lengthwise. Cut a very thin slice off the bottom of each zucchini half so it will sit flat. Scoop out pulp, leaving 1/4-inch shells (reserve the zucchini pulp for another use).
- For filling, in a large skillet heat oil over medium heat. Add corn; cook about 5 minutes or until tender, stirring occasionally. Cool. In a large bowl combine cooked corn, 1/2 cup of the cheese, the sour cream, garlic, and hot pepper sauce.
- For a charcoal or gas grill, place zucchini, cut sides down, on the rack of a covered grill directly over medium heat. Grill for 8 minutes. Remove from grill. Spoon filling into zucchini shells; sprinkle with the remaining 1/2 cup cheese. Grill about 8 minutes more or until zucchini is crisp-tender and filling is heated through. Sprinkle with paprika.
Nutrition Facts : Calories 206 kcal, Carbohydrate 20 g, Cholesterol 23 mg, Protein 9 g, SaturatedFat 5 g, Sodium 230 mg, Sugar 7 g, Fat 11 g, UnsaturatedFat 5 g
CORN- AND PEPPER-STUFFED ZUCCHINI
Enjoy this tasty corn and pepper stuffed zucchini - a perfect side dish ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Cut zucchini lengthwise in half; place zucchini and water in rectangular microwavable dish, 11x7x1 1/2 inches. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam.
- Microwave on High 3 to 5 minutes or until zucchini is crisp-tender. When cool enough to handle, scoop centers from zucchini, leaving 1/4-inch shells. Discard centers.
- Mix remaining ingredients. Spoon about 2 tablespoons corn mixture into each zucchini shell.
Nutrition Facts : Calories 65, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 80 mg
ZUCCHINI AND CORN PIRATE BOATS
Provided by Marcela Valladolid
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Boats: Bring a medium saucepan with salted water to a boil over medium-high heat. Add the zucchini and cook for 3 minutes until slightly tender. Remove the zucchini and set them aside to cool. Carefully scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides for the boat's filling.
- Filling: Preheat a medium, heavy saute pan over medium heat. Add the bacon and cook for 5 minutes. Using a slotted spoon, transfer the bacon to paper towel lined plate. Remove all but 2 1/2 tablespoons of bacon drippings from the pan.
- Add the onion and cook it until translucent. Add the reserved zucchini filling and cubed zucchini and cook for 1 minute. Add the garlic and cook until fragrant, about 30 seconds. Add the corn, cilantro, tomato and stir occasionally until zucchini is tender, about 5 minutes. Stir in bacon. Season with salt and pepper, to taste. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato, corn, diced zucchini and reserved zucchini flesh and stir occasionally until the zucchini is tender, about 5 minutes. Stir in the cilantro and bacon. Season with salt and pepper, to taste.
- Masts: Thread 2 cherry tomatoes onto each skewer and top with a half slice of zucchini. and a little piece of green onion.
- Fill the zucchini boats with the filling and insert a mast in the end of each boat. Arrange the boats on a serving platter and serve.
CORN STUFFED ZUCCHINI
This recipe came out of a 1974 Southern Living cookbook. Great for the fresh veggies that we all harvest during the summer.
Provided by Jellyqueen
Categories Corn
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Cut the zucchini in half and remove the pulp.
- Cook in boiling, salted water until almost done (beginning to get for tender) then drain.
- Fry the bacon in a skillet until crisp, drain on paper towel, and crumble.
- Add the corn, salt, pepper and 1 cup water to drippings in skillet and cook over low heat, stirring frequently, until water has evaporated, approximately 15 minutes.
- Stir in bacon.
- Place zucchini in baking pan with a small amount of water in pan.
- Stuff the zucchini with the corn mixture.
- Bake for 30 minutes.
Nutrition Facts : Calories 167.6, Fat 8.8, SaturatedFat 2.7, Cholesterol 11.6, Sodium 169, Carbohydrate 19.7, Fiber 3.7, Sugar 5, Protein 6.2
PAN-FRIED ZUCCHINI WITH FRESH CORN
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the ends of the zucchini and slice the vegetable thin. Cut the kernels of corn off the ears.
- Heat the oil over medium-high heat in a large nonstick skillet. Place the zucchini, salt and pepper and the cumin in the skillet. Cook, tossing and stirring, for about 3 minutes.
- Add the corn and the scallions. Cook and stir for 2 more minutes and blend well. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 501 milligrams, Sugar 7 grams, TransFat 0 grams
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
ZUCCHINI & SWEET CORN SOUFFLE
As novice gardeners, my husband and I sowed zucchini seeds-15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. -Carol Ellerbroek, Gladstone, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place zucchini in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand 30 minutes. Rinse and drain well; blot dry with paper towels. Meanwhile, separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with flour., Preheat oven to 350°. Place corn in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 3-5 minutes or until crisp-tender; drain. Cool slightly. Cut corn from cobs and place in a large bowl., In a large skillet, heat butter over medium-high heat. Add green onions and zucchini; cook and stir until tender. Stir in flour, pepper and remaining salt until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce is thickened. Add to corn; stir in cheese., Stir a small amount of hot zucchini mixture into egg yolks; return all to bowl, stirring constantly. Cool slightly., In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to prepared dish. , Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 178 calories, Fat 12g fat (7g saturated fat), Cholesterol 152mg cholesterol, Sodium 599mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.
ZUCCHINI STUFFED WITH CORN AND CHEESE
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.
Provided by Geema
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 247, Fat 13.3, SaturatedFat 8.1, Cholesterol 43.2, Sodium 177.3, Carbohydrate 21.9, Fiber 3.1, Sugar 2.7, Protein 13.7
CORN ZUCCHINI SKILLET
This dish is a summer favorite with fresh zucchini, yellow summer squash, and corn, smothered in gooey Cheddar cheese!
Provided by EcoCrafty
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 3
Number Of Ingredients 7
Steps:
- Fill a saucepan with water, bring it to a boil, and boil the ears of corn until partially cooked, about 3 minutes. Plunge the ears of corn into ice water to chill, then cut the kernels off the cobs into a bowl.
- Melt the butter in a large skillet with a lid over medium heat, and cook and stir the onion until translucent and beginning to brown, about 5 minutes. Stir in the corn; cook and stir until cooked through, about 5 minutes. Add the zucchini and yellow squash slices, and reduce the heat to medium-low. Cover and cook, stirring occasionally, until the squash are tender and the liquid from the vegetables is cooked away, about 8 minutes.
- Remove the lid, season the vegetables with salt and pepper, and sprinkle with Cheddar cheese. Place the lid back on the skillet, and turn off the heat. Allow the cheese to melt, and serve hot.
Nutrition Facts : Calories 331.2 calories, Carbohydrate 32.6 g, Cholesterol 49.7 mg, Fat 17.9 g, Fiber 6.3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 291.9 mg, Sugar 10.9 g
STUFFED ZUCCHINI BITES WITH BLACK BEANS AND CORN
These zucchini bites are filled with sauteed black beans and corn, then topped with Cotija for an easy vegetarian lunch or dinner.
Provided by Jaymee Sire
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
- Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the beans, corn and chopped zucchini centers. Cook, stirring frequently, until the zucchini begins to soften, 2 to 3 minutes.
- Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes. Top with grated Cotija and serve.
ZUCCHINI AND CORN-STUFFED CHICKEN
"This recipe honestly could not be easier to make and the flavors just burst," writes Jenn Tidwell from Fair Oaks, California. "I like to serve it with pasta or rice."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the zucchini, corn and 2 tablespoons cheese. Cut a pocket in each chicken breast. Stuff each with 1/2 cup zucchini mixture; secure with toothpicks., Transfer to an 8-in. square baking dish coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and remaining cheese. Spoon remaining zucchini mixture around chicken. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 262 calories, Fat 9g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 351mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein. Diabetic Exchanges
More about "corn stuffed zucchini recipes"
CORN-STUFFED ZUCCHINI - MEATLESS MONDAY
From mondaycampaigns.org
Estimated Reading Time 40 secs
SWEET CORN-STUFFED ZUCCHINI BLOSSOMS RECIPE | TASTING TABLE
From tastingtable.com
CORN-STUFFED ZUCCHINI - PLAIN.RECIPES
From plain.recipes
STUFFED ZUCCHINI WITH BLACK BEANS, CORN AND POBLANO PEPPER …
From eatingwell.com
RECIPE: ZUCCHINI AND CORN STUFFED POBLANO PEPPERS
From health.clevelandclinic.org
RECIPE FOR ZUCCHINI AND CORN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
STUFFED ZUCCHINI WITH TAIWANESE GRILLED CORN - THE CURIOUS PLATE
From thecuriousplate.com
CORN STUFFED ZUCCHINI ALLRECIPES.COM RECIPE
From crecipe.com
CORN-STUFFED ZUCCHINI RECIPE
From crecipe.com
CHICKEN CORN CHOWDER STUFFED ZUCCHINI IS THE ULTIMATE SUMMER …
From delish.com
CORN-STUFFED ZUCCHINI RECIPE - PILLSBURY.COM
From pillsbury.com
PARMESAN ZUCCHINI AND CORN - DAMN DELICIOUS
From damndelicious.net
PRAWN & CORN STUFFED ZUCCHINI FLOWERS RECIPE - CHEW TOWN
From chewtown.com
40+ ZUCCHINI AND CORN RECIPES I NEED TO MAKE, LIKE, RIGHT NOW
From girlversusdough.com
CAJUN CORN AND CHEESE STUFFED ZUCCHINI BOATS
From cookingwithawallflower.com
CHEESY BACON AND CORN STUFFED ZUCCHINI RECIPE | DIETHOOD
From diethood.com
STUFFED ZUCCHINI WITH CORN - 1 RECIPES | TASTYCRAZE.COM
From tastycraze.com
CORN STUFFED ZUCCHINI | ATLAS WEEKLY
From atlasweekly.com.au
CORN STUFFED ZUCCHINI - RECIPE | COOKS.COM
From cooks.com
CORN & HERB STUFFED ZUCCHINI – MAMAL DIANE
From mamaldiane.com
CORN-STUFFED ZUCCHINI - ZUCCHINI APPETIZER RECIPES
From worldrecipes.org
CORN STUFFED ZUCCHINI - RECIPE | COOKS.COM
From cooks.com
CORN STUFFED ZUCCHINI - COMPLETERECIPES.COM
From completerecipes.com
GRILLED CORN-STUFFED ZUCCHINI BOATS {VEGAN} - THEVEGLIFE
From theveglife.com
CORN AND RICOTTA STUFFED ZUCCHINI - HAVOCINTHEKITCHEN.COM
From havocinthekitchen.com
CORN STUFFED ZUCCHINI | RECIPELION.COM
From recipelion.com
SAUSAGE AND CORN STUFFED ZUCCHINI - AN OREGON COTTAGE
From anoregoncottage.com
CORN-STUFFED ZUCCHINI - FOOD - COOK MAG
From cookmag.xyz
CORN STUFFED ZUCCHINI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CORN STUFFED ZUCCHINI RECIPE - COOKEATSHARE
From cookeatshare.com
CORN STUFFED ZUCCHINI RECIPE BY FAST.COOK | IFOOD.TV
From ifood.tv
CORN AND ZUCCHINI RICOTTA STUFFED SHELLS - CLOSET COOKING
From closetcooking.com
SPICY CORN AND BLACK BEAN STUFFED ZUCCHINI - DISHING UP THE DIRT
From dishingupthedirt.com
CORNBREAD-STUFFED ZUCCHINI RECIPE | RECIPE | RECIPES, ZUCHINNI …
From pinterest.ca
STUFFED ZUCCHINI WITH CORN CREAM RECIPE 2022 EASY RECIPE TOP
From easyrecipe.top
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #5-ingredients-or-less #side-dishes #vegetables #easy #beginner-cook #spring #summer #dietary #low-sodium #low-cholesterol #seasonal #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #corn #squash
You'll also love