ZUCCHINI STUFFED WITH CORN AND CHEESE

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Zucchini Stuffed with Corn and Cheese image

This recipe is one of only a handful of ways that I will eat zucchini. Corn, cheese and zucchini are just made for each other...a perfect combination for summer time meals. I don't bake this too long because I like it to just be crisp-tender.

Provided by Geema

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

2 long zucchini
1 cup corn kernel, fresh or frozen
2/3 cup ricotta cheese
2 tablespoons chopped chives or 2 tablespoons scallions
salt and pepper
1 pinch cayenne pepper
3/4 cup grated cheddar cheese
1/2 cup chopped fresh cilantro (to garnish)

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.

Nutrition Facts : Calories 247, Fat 13.3, SaturatedFat 8.1, Cholesterol 43.2, Sodium 177.3, Carbohydrate 21.9, Fiber 3.1, Sugar 2.7, Protein 13.7

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