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.
HERB-STUFFED ZUCCHINI
Steps:
- Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes.
Nutrition Facts : Calories 155 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 313 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams
ZUCCHINI STUFFED WITH CORN AND CHEESE
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
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
CORN AND BELL PEPPERS STUFFED ZUCCHINI
This is a simple side dish that complements pork and grilled meats. It's not one of my personal favorites as is, because we think it's a little bland, but I'm posting it because people have so many different tastes. I like to add additional herbs, jalapenos, and/or salsa to jazz it up a bit. ZWT Mid-West region (corn).
Provided by lazyme
Categories Corn
Time 23m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut zucchini lengthwise in half; place zucchini and water in microwavable dish.
- Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam.
- Microwave on High 3 to 5 minutes or until zucchini is crisp-tender.
- When cool enough to handle, scoop centers from zucchini, leaving 1/4-inch shells.
- Mix remaining ingredients.
- Spoon about 2 tablespoons corn mixture into each zucchini shell.
Nutrition Facts : Calories 34.8, Fat 1.4, SaturatedFat 0.2, Sodium 43.4, Carbohydrate 5.6, Fiber 1.2, Sugar 1.2, Protein 1.3
ZUCCHINI STUFFED WITH HERBS
Make and share this Zucchini Stuffed With Herbs recipe from Food.com.
Provided by Cooking Again 2011
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the zucchini lengthwise, remove the seeds, and arrange in a greased ovenproof dish.
- In a large skillet, saute the onions in the oil. Set aside.
- Preheat oven to 350. In a large saucepan, simmer the corn and tomatoes for 10 minutes. Let cool, then stir in the egg, bread crumbs, marjoram, and the reserved onions.
- Spoon the filling into the zucchini and bake for 40 minutes.
Nutrition Facts : Calories 182.5, Fat 8.7, SaturatedFat 1.4, Cholesterol 31, Sodium 60.5, Carbohydrate 24.2, Fiber 4.2, Sugar 6.8, Protein 5.5
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