Street Style Corn Stuffed Zucchini Food

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.

STREET-STYLE CORN STUFFED ZUCCHINI

Steps:

• If desired, trim and discard ends from zucchini. Cut zucchini in half lengthwise. Cut a very thin slice off the bottom of each zucchini half so it will sit flat. Scoop out pulp, leaving 1/4-inch shells (reserve the zucchini pulp for another use).
• For filling, in a large skillet heat oil over medium heat. Add corn; cook about 5 minutes or until tender, stirring occasionally. Cool. In a large bowl combine cooked corn, 1/2 cup of the cheese, the sour cream, garlic, and hot pepper sauce.
• 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.

CORN STUFFED ZUCCHINI

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.

CORN AND BELL PEPPERS STUFFED ZUCCHINI

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.

ZUCCHINI STUFFED WITH CORN AND CHEESE

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.