Corn-Stuffed Zucchini recipe

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Ingredients

3 zucchini, cut in half lengthwise
1 (8 ounce) package shredded Mexican cheese blend, divided
1 (15 ounce) can corn, drained
1 egg
salt and ground black pepper to taste

Nutrition Info

461.5 calories
carbohydrate: 35.5 g
cholesterol: 135.2 mg
fat: 27.7 g
fiber: 4.8 g
protein: 25.3 g
saturatedFat: 17.9 g
servingSize: -
sodium: 1045.9 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Scrape the seeds and some of the meat from each zucchini and transfer to a bowl, add 3/4 of the Mexican cheese blend, corn, egg, salt, and pepper and mix well. Spoon corn mixture into the hollowed-out zucchini shells and arrange on a baking sheet.

  3. Bake in the preheated oven for 20 minutes. Sprinkle the remaining cheese over each stuffed zucchini and continue baking until cheese is melted, about 5 minutes.

Recipe Yield

3 servings

Recipe Note

This is one of my favorite recipes, shared by my best friend.

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