CORN STUFFED ZUCCHINI RECIPES
CORN-STUFFED ZUCCHINI RECIPE - PILLSBURY.COM
Tangy feta cheese and sweet-corn kernels combine to make a zesty filling for hollowed-out zucchini "boats."
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Using teaspoon, scoop out zucchini seeds and pulp, leaving a 1/4 to 1/3-inch wall. Chop 1/2 cup of the zucchini pulp.
- In medium bowl, combine zucchini pulp, onion, feta cheese and corn; mix well. Spoon about 1/4 cup mixture into each zucchini half, mounding slightly. Place stuffed zucchini in ungreased 13x9-inch pan.
- Bake at 375°F. for 25 to 30 minutes or until stuffing is thoroughly heated and zucchini is crisp-tender. Sprinkle with Cheddar cheese. Bake an additional 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 100 , CarbohydrateContent 11 g, CholesterolContent 15 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 2 g, ServingSize 1 serving, SodiumContent 350 mg, SugarContent 5 g
CORNBREAD-STUFFED ZUCCHINI RECIPE | SOUTHERN LIVING
Zucchini is one of the most prolific vegetable plants in your summer garden. Once it starts producing, you are on a mission to find new ways to bake it into breads, spiralize it into side dishes, or incorporate it into a cheesy casserole. In this recipe, zucchini is used as a vessel for a flavorful cornbread, ground chicken, and corn mixture. Hearty enough on its own, simply add some sliced fresh tomatoes to round out the meal. Choose squash that are uniform in shape so they will cook evenly. The best kind for this recipe are long, straight, and not too skinny.
Provided by Adam Hickman
Categories Zuchinni
Total Time 55 minutes
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Spread cornbread in an even layer on one end of a baking sheet. Cut zucchini in half lengthwise. Using a serrated tomato corer or melon baller, scoop out zucchini pulp to equal 3 cups pulp, leaving a 1/2-inch shell intact. Coarsely chop 1 1/2 cups of pulp; reserve remaining pulp for another use. Brush zucchini shells with 2 tablespoons of the canola oil. Place zucchini shells on baking sheet with cornbread, and sprinkle with 1/4 teaspoon of the salt. Bake zucchini and cornbread at 375°F until cornbread is lightly browned, 8 to 10 minutes. Reduce oven temperature to 350°F.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add ground chicken to skillet; cook, stirring to crumble, until browned, 5 to 6 minutes. Add onion, garlic, paprika, pepper, reserved 1 1/2 cups zucchini pulp, and remaining 3/4 teaspoon salt to skillet; cook, stirring occasionally, until onion is tender, about 3 minutes. Transfer mixture to a large bowl, and stir in cornbread, white Cheddar cheese, corn, and parsley. Divide chicken mixture evenly among zucchini shells. Place shells on a baking sheet.
- Bake stuffed zucchini at 350°F until filling is lightly browned and zucchini is tender, 25 minutes.
More about "corn stuffed zucchini recipes"
STREET-STYLE CORN STUFFED ZUCCHINI | BETTER HOMES & GARDENS
Our favorite Mexican street food gets a party-ready makeover!
From bhg.com
Total Time 36 minutes
Category Recipes and Cooking
Calories 206 calories per serving
From bhg.com
Total Time 36 minutes
Category Recipes and Cooking
Calories 206 calories per serving
- 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.
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ZUCCHINI STUFFED WITH CORN AND CHEESE RECIPE - FOOD.COM
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.
From food.com
Reviews 4.5
Total Time 55 minutes
Calories 247 per serving
From food.com
Reviews 4.5
Total Time 55 minutes
Calories 247 per serving
- Serve topped with fresh cilantro.
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CORN AND HERB-STUFFED ZUCCHINI - WOMAN'S DAY
Stuff zucchini with corn for the ultimate summer appetizer.
From womansday.com
Total Time 30 minutes
Category heart-healthy, vegetarian, dinner, lunch, main dish, side dish
From womansday.com
Total Time 30 minutes
Category heart-healthy, vegetarian, dinner, lunch, main dish, side dish
- 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.
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STUFFED ZUCCHINI WITH BLACK BEANS, CORN AND POBLANO PEPPER ...
Who says vegetables have to be boring? Spice up your dinner with this stuffed zucchini recipe with Poblano pepper, black beans, and corn.
From eatingwell.com
Total Time 50 minutes
Category Healthy Vegetarian Recipes For Two
Calories 243 calories per serving
From eatingwell.com
Total Time 50 minutes
Category Healthy Vegetarian Recipes For Two
Calories 243 calories per serving
- Using a small spoon, divide bean mixture evenly among zucchini halves, packing filling lightly and mounding as needed. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 20 minutes or until zucchini is tender.
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ZUCCHINI AND CORN-STUFFED CHICKEN RECIPE: HOW TO MAKE IT
“This recipe honestly could not be easier to make and the flavors just burst,” writes Jenn Tidwell from Fair Oaks, California. “I like to serve it with pasta or rice.”
From tasteofhome.com
Reviews 3.5
Total Time 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 262 calories per serving
From tasteofhome.com
Reviews 3.5
Total Time 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 262 calories per serving
- In a small bowl, combine the zucchini, corn and 2 tablespoons cheese. Cut a pocket in each chicken breast. Stuff each with 1/2 cup zucchini mixture; secure with toothpicks., Transfer to an 8-in. square baking dish coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and remaining cheese. Spoon remaining zucchini mixture around chicken. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.
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BROWN BUTTER CREAMED CORN-STUFFED ZUCCHINI BOATS - MY ...
From mykitchenlittle.com
- Spoon the creamed corn into the zucchini boats and top each with some of the buttery breadcrumb mixture. Bake until the tops are golden brown and the zucchini has tenderized; about 20 to 25 minutes. Serve warm.
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FRESH CORN AND ZUCCHINI SAUTE | ALLRECIPES
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
From allrecipes.com
Reviews 4.8
Total Time 25 minutes
Category Side Dish, Vegetables, Squash, Zucchini
Calories 178.1 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 25 minutes
Category Side Dish, Vegetables, Squash, Zucchini
Calories 178.1 calories per serving
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
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ZUCCHINI & SWEET CORN SOUFFLE RECIPE: HOW TO MAKE IT
As novice gardeners, my husband and I sowed zucchini seeds—15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. —Carol Ellerbroek, Gladstone, Illinois
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 25 minutes
Category Side Dishes
Calories 178 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 25 minutes
Category Side Dishes
Calories 178 calories per serving
- Place zucchini in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand 30 minutes. Rinse and drain well; blot dry with paper towels. Meanwhile, separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with flour., Preheat oven to 350°. Place corn in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 3-5 minutes or until crisp-tender; drain. Cool slightly. Cut corn from cobs and place in a large bowl., In a large skillet, heat butter over medium-high heat. Add green onions and zucchini; cook and stir until tender. Stir in flour, pepper and remaining salt until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce is thickened. Add to corn; stir in cheese., Stir a small amount of hot zucchini mixture into egg yolks; return all to bowl, stirring constantly. Cool slightly., In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to prepared dish. , Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately.
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BLACK BEAN, CORN, AND ZUCCHINI ENCHILADAS RECIPE
These quick and easy zucchini enchiladas are an easy weeknight family favorite whether you’re vegetarian or not. They feel light and healthy, but they’re still filling and satisfying. The secret is all in the homemade sauce: chunky tomatoes and onions, minced garlic, chili powder, honey, and ground cumin make a huge difference here, so don’t skip it. Plus, it’s even better the next day. Try serving with rice, quinoa, diced or sliced avocado, sautéed onion, a dollop of sour cream, or a squeeze of lime juice.
From myrecipes.com
Reviews 4.5
Calories 348 calories per serving
From myrecipes.com
Reviews 4.5
Calories 348 calories per serving
- Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
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CHEESY BACON AND CORN STUFFED ZUCCHINI RECIPE | DIETHOOD
From diethood.com
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ZUCCHINI BOATS, CORNBREAD STUFFED ZUCCHINI RECIPE
Scoop out zucchini pulp, leaving 1/4-inch thick shell. Heat oil in large skillet and saute pulp, onions and garlic 5 minutes; drain well. 3. Add egg, 1 cup of each cheese, stuffing mix or croutons, salt and pepper. 4. Fill boats with mixture, place in pan and sprinkle with remaining cheeses. 5. Bake 30 minutes or until zucchini is tender.
From foodreference.com
From foodreference.com
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CORN-STUFFED ZUCCHINI - MEATLESS MONDAY
Zucchini stuffed with corn is a delicious and healthy combination. This recipe is low in sodium, which helps keep blood pressure control in check, providing less stress on the kidneys. It is also low in saturated and total fat, helping blood vessels supply necessary oxygen and nutrients to the heart and kidneys.
From mondaycampaigns.org
From mondaycampaigns.org
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CORN STUFFED ZUCCHINI RECIPES
Corn-stuffed zucchini recipe. Learn how to cook great Corn-stuffed zucchini . Crecipe.com deliver fine selection of quality Corn-stuffed zucchini recipes equipped with ratings, reviews and mixing tips. Get one of our Corn-stuffed zucchini recipe and prepare delicious and healthy treat for your family or friends.
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From tfrecipes.com
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STUFFED ZUCCHINI BITES WITH BLACK BEANS AND CORN RECIPE ...
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 ...
From foodnetwork.com
From foodnetwork.com
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SAUSAGE AND CORN STUFFED ZUCCHINI - AN OREGON COTTAGE
Sep 01, 2020 · Preheat oven to 350 degrees. Meanwhile, cook sausage over medium heat in a large skillet until browned. Add onion and garlic, cooking until onion is opaque, Mix in cream cheese and corn, stirring until cheese is melted. Remove pan from heat and gently stir in the diced tomato and 1/2 cup of the Parmesan cheese.
From anoregoncottage.com
From anoregoncottage.com
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SPICY CORN AND BLACK BEAN STUFFED ZUCCHINI - DISHING UP ...
Aug 10, 2012 · Spicy Corn and Black Bean Stuffed Zucchini with Cilantro Lime dressing (serves two) with leftover filling! 1 large zucchini, sliced in half and innards removed with a spoon leaving 1/4 inch rim. 2 ears of fresh corn kernels. 1 can of black beans, drained and rinsed. 1 poblano pepper, seeded and diced. 1 small red onion, diced
From dishingupthedirt.com
From dishingupthedirt.com
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RECIPE: ZUCCHINI AND CORN STUFFED POBLANO PEPPERS ...
Nov 01, 2021 · Heat the oil in a large skillet over medium-high heat. Add the mushrooms and zucchini and cook, stirring often, until just tender, 6 to 8 minutes. Stir in the corn, beans and quinoa, and cook to ...
From health.clevelandclinic.org
From health.clevelandclinic.org
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GRILLED CORN-STUFFED ZUCCHINI BOATS {VEGAN} - THEVEGLIFE
Jun 07, 2014 · Boil or grill corn (if using cobs). Set aside to cool. In a large bowl, combine 1/2 of the parmesan cheese, the sour cream and hot sauce. On a hot grill (or grill pan), lightly spray or oil the zucchini shells, flesh side down. About 8-10 minutes. Remove from grill, spoon filling into the shells.
From theveglife.com
From theveglife.com
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CORN AND ZUCCHINI RICOTTA STUFFED SHELLS - CLOSET COOKING
Aug 09, 2017 · Meanwhile, mix the ricotta, parmesan, zucchini, corn, basil and lemon zest and season with salt and pepper to taste. Spread the marinara sauce around the bottom of a large baking dish, stuff each shell with the ricotta mixture and place the shells on top of the sauce in the pan. Sprinkle on the mozzarella and bake in a preheated 350F/180C oven ...
From closetcooking.com
From closetcooking.com
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