How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Corn and Bell Peppers Stuffed Zucchini?

You need 8 ingredients. The key ingredients include: 4 small zucchini (about 6 inches long), 1 tablespoon water, ¾ cup frozen whole kernel corn, thawed or ¾ cup cooled cooked fresh corn kernels, 2 tablespoons diced red bell peppers, and more.

Is Corn and Bell Peppers Stuffed Zucchini suitable as vegetarian?

Yes, Corn and Bell Peppers Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Corn and Bell Peppers Stuffed Zucchini?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and Bell Peppers Stuffed Zucchini Recipe

Name: Corn and Bell Peppers Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small zucchini (about 6 inches long); 1 tablespoon water; ¾ cup frozen whole kernel corn, thawed or ¾ cup cooled cooked fresh corn kernels; 2 tablespoons diced red bell peppers; 1 tablespoon chopped fresh basil or ½ teaspoon dried basil; 2 medium green onions, thinly sliced (2 tablespoons); 2 teaspoons olive oil or 2 teaspoons vegetable oil; ⅛ teaspoon salt

Try this homemade Corn and Bell Peppers Stuffed Zucchini recipe the whole family will love. Made with zucchini, water, kernel corn and red bell peppers.…

This Corn and Bell Peppers Stuffed Zucchini relies on simple, everyday ingredients such as water, diced red bell peppers and salt. It comes together quickly and makes 4 servings, at about 90 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

4 small zucchini (about 6 inches long)
1 tablespoon water
¾ cup frozen whole kernel corn, thawed or ¾ cup cooled cooked fresh corn kernels
2 tablespoons diced red bell peppers
1 tablespoon chopped fresh basil or ½ teaspoon dried basil
2 medium green onions, thinly sliced (2 tablespoons)
2 teaspoons olive oil or 2 teaspoons vegetable oil
⅛ teaspoon salt

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
90 kcal
Category
Vegetarian

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