Corn And Herb Stuffed Zucchini Recipes

CORN STUFFED ZUCCHINI

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.

HERB-STUFFED ZUCCHINI

Steps:

• Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes.

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.

ZUCCHINI STUFFED WITH CORN AND CHEESE

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.

CORN- AND PEPPER-STUFFED ZUCCHINI

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.