Corn Boats With Zucchini And Pepper Jack Cheese Recipes

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CORN BOATS WITH ZUCCHINI AND PEPPER JACK CHEESE



Corn Boats With Zucchini and Pepper Jack Cheese image

These take a little bit of work to make the corn boats, but the presentation is outstanding and guests always rave.

Provided by lazyme

Categories     Corn

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

4 ears corn, unhusked
2 tablespoons olive oil
1 medium zucchini, 1/3-inch dice
1 cup red onion, finely chopped
1 cup monterey jack cheese, with hot peppers, grated
2 tablespoons tortilla chips, finely crushed

Steps:

  • Pull a lengthwise strip of corn husk (about 1 to 1 1/2 inches wide) from each ear to expose a strip of kernels and discard husk strip.
  • Carefully peel back remaining husks, keeping them attached to stem ends, and snap ears from stem ends.
  • Discard silk from husks.
  • Tear a thin strip from a tender, inner piece of each husk and use it to tie loose end of each husk together, forming a boat.
  • Cut corn kernels from ears and discard cobs.
  • In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until browned lightly and just tender, 2 to 3 minutes.
  • Transfer zucchini with slotted spoon to a bowl and season with salt.
  • In oil remaining in skillet sauté corn kernels and onion with salt to taste over moderately high heat, stirring, 4 minutes and cook, covered, over low heat until corn is crisp-tender, 2 to 3 minutes.
  • Add corn mixture to zucchini and season with salt.
  • Cool filling and stir in cheese.
  • Spoon filling into husk boats. (Corn boats may be prepared up to this point 1 day ahead and kept chilled, covered.).
  • Preheat oven to 375°F.
  • Arrange boats on a baking sheet and sprinkle filling with tortilla crumbs.
  • Bake boats in upper third of oven until cheese is melted and filling is heated through, 15 to 20 minutes.
  • Serve corn boats warm or at room temperature.

Nutrition Facts : Calories 306.6, Fat 17.5, SaturatedFat 6.6, Cholesterol 25.1, Sodium 161.7, Carbohydrate 30.7, Fiber 4, Sugar 8.4, Protein 12

ZUCCHINI AND CORN PIRATE BOATS



Zucchini and Corn Pirate Boats image

Provided by Marcela Valladolid

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 medium zucchini, hollowed out, flesh reserved and chopped
2 strips bacon, chopped
1/2 cup finely minced onion
Salt and freshly ground black pepper
2 vine-ripened tomatoes, seeded and chopped
2 cups fresh corn kernels (from about 2 ears of corn)
2 small zucchini, diced into 1/4-inch pieces
2 tablespoons chopped fresh cilantro leaves
8 small cherry or grape tomatoes
4 (4 to 6-inch) skewers
2 zucchini slices, halved
2 green onions, green parts only

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.

SPICY ZUCCHINI BOATS WITH TOMATO & PEPPER JACK



Spicy Zucchini Boats With Tomato & Pepper Jack image

The garden is currently bursting with zucchini and tomatoes and this is one of my favorite ways to use it up. These are cheesy, sweet, salty and spicy all in one bite. I typically have them as a snack but they are also perfect as a side dish.

Provided by Cooking Creation

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 medium zucchini
2 tablespoons extra virgin olive oil
1/2 cup onion, diced
1 large garlic clove, minced
8 grape tomatoes, sliced
salt, to taste
pepper, to taste
2/3 cup monterey jack pepper cheese, shredded
1 teaspoon dried basil, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Heat the olive oil in a skillet over medium heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute longer. Remove the onion with a slotted spoon and set aside.
  • Slice the zucchini in half lengthwise. Using a spoon, scoop out the seeds from the middle of the zucchini to make the boats, leaving 1/2 inch of the zucchini intact.
  • Season the zucchini boats evenly with salt, pepper and basil. Spread the onions out on top of the zucchini. Place four sliced tomatoes on top of each boat. Top with pepper jack cheese and add another layer of tomatoes. Top with some more pepper jack cheese.
  • Bake in the oven for 30 to 35 minutes, or until the zucchini is tender. Garnish with basil.
  • Enjoy!

Nutrition Facts : Calories 162.5, Fat 12.9, SaturatedFat 4.6, Cholesterol 16.8, Sodium 111.8, Carbohydrate 6.8, Fiber 1.8, Sugar 4.3, Protein 6.4

ZUCCHINI CORN CASSEROLE



Zucchini Corn Casserole image

I depend on fast and healthy meals that my whole family can enjoy-this is one of their favorites!-Nanci Keatley, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 11

1-1/2 cups coarsely chopped zucchini
1-1/2 cups fresh or frozen corn
1 medium onion, finely chopped
1/2 cup diced sweet red pepper
2 teaspoons reduced-sodium chicken bouillon granules
1/2 cup fat-free milk
2 cans (4 ounces each) chopped green chilies
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 cup shredded reduced-fat Monterey Jack cheese, divided

Steps:

  • In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.

Nutrition Facts : Calories 168 calories, Fat 6g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 461mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

CHEF JOHN'S TACO-STUFFED ZUCCHINI BOATS



Chef John's Taco-Stuffed Zucchini Boats image

Zucchini is not very exciting, interesting, or fun to eat, which is basically the opposite of a taco. But what we're going to do here is use the same filling used to make tacos to stuff zucchini and turn something that's generally unremarkable into something that is incredibly remarkable. This isn't some kind of low-carb substitute gimmick--these really were amazing. Serve topped with diced tomato, green onions, sour cream, and cilantro, or any toppings you prefer.

Provided by Chef John

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h25m

Yield 8

Number Of Ingredients 17

1 tablespoon olive oil
⅔ cup diced yellow onion
1 pound ground beef
2 cloves garlic, minced
2 tablespoons diced jalapeno pepper
1 ½ teaspoons kosher salt, divided, or to taste
1 tablespoon chili powder
1 teaspoon paprika
1 pinch cayenne pepper, or to taste
1 teaspoon ground cumin
½ teaspoon dried oregano
2 teaspoons cornmeal
1 pinch freshly ground black pepper to taste
1 cup tomato sauce
½ cup water
4 large zucchini, halved lengthwise
1 ½ cups grated pepper Jack cheese

Steps:

  • Combine olive oil, onion, and ground beef in a skillet over high heat. Cook, stirring, until onion turns translucent and the beef is browned and broken up into very small pieces, about 5 minutes. Add garlic and jalapeno pepper and stir for 2 minutes. Stir in 1 teaspoon salt, chili powder, paprika, cayenne, cumin, dried oregano, cornmeal, and black pepper. Cook for 1 minute more.
  • Stir in tomato sauce and water and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the mixture thickens to your desired texture, 5 to 10 minutes. Remove from heat and set aside to cool.
  • Use a teaspoon or melon baller to scoop out about half the center of each zucchini to create a "boat." Sprinkle generously with remaining kosher salt and let sit, 15 to 20 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
  • Use a paper towel to blot any moisture that the salt draws out of the zucchini. Place boats on the prepared baking sheet and fill each one with as much taco meat mixture as will fit. Top evenly with pepper Jack cheese.
  • Bake in the preheated oven until the cheese is browned and the zucchini is just barely tender, about 20 minutes. Test for doneness with a sharp knife. Serve immediately.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 11.1 g, Cholesterol 62 mg, Fat 17.1 g, Fiber 3.1 g, Protein 17.7 g, SaturatedFat 7.5 g, Sodium 731.4 mg, Sugar 4.8 g

CORN AND ZUCCHINI MELODY



Corn and Zucchini Melody image

Zucchini, corn, and onions combined with chopped bacon and cheese. A quick and easy way to use some fresh veggies from your garden!

Provided by MOLSON7

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 5

Number Of Ingredients 6

4 slices bacon
2 cups chopped zucchini
1 ½ cups fresh corn kernels
1 small onion, chopped
1 pinch pepper
¼ cup shredded Monterey Jack cheese

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.
  • Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 14.5 g, Cholesterol 12.9 mg, Fat 5.4 g, Fiber 2.2 g, Protein 6.3 g, SaturatedFat 2.2 g, Sodium 198.6 mg, Sugar 3.2 g

CORN BOATS WITH ZUCCHINI AND PEPPER JACK CHEESE



Corn Boats with Zucchini and Pepper Jack Cheese image

Yield Serves 4

Number Of Ingredients 6

4 ears corn, unhusked
2 tablespoons olive oil
1 medium zucchini, cut into 1/3-inch dice
1 cup finely chopped red onion
1 cup coarsely grated Monterey Jack cheese with hot peppers
2 tablespoons finely crushed corn tortilla chips

Steps:

  • Pull a lengthwise strip of corn husk (about 1 to 1 1/2 inches wide) from each ear to expose a strip of kernels and discard husk strip. Carefully peel back remaining husks, keeping them attached to stem ends, and snap ears from stem ends. Discard silk from husks. Tear a thin strip from a tender, inner piece of each husk and use it to tie loose end of each husk together, forming a boat. Cut corn kernels from ears and discard cobs.
  • In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until browned lightly and just tender, 2 to 3 minutes. Transfer zucchini with slotted spoon to a bowl and season with salt.
  • In oil remaining in skillet sauté corn kernels and onion with salt to taste over moderately high heat, stirring, 4 minutes and cook, covered, over low heat until corn is crisp-tender, 2 to 3 minutes. Add corn mixture to zucchini and season with salt.
  • Cool filling and stir in cheese. Spoon filling into husk boats. (Corn boats may be prepared up to this point 1 day ahead and kept chilled, covered.)
  • Preheat oven to 375°F.
  • Arrange boats on a baking sheet and sprinkle filling with tortilla crumbs. Bake boats in upper third of oven until cheese is melted and filling is heated through, 15 to 20 minutes.
  • Serve corn boats warm or at room temperature.

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