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
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