Best Corn Boats With Zucchini And Pepper Jack Cheese Recipes

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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

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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