Corn Stuffed Zucchini Recipes

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

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.

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.

STUFFED ZUCCHINI BITES WITH BLACK BEANS AND CORN

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.