Zucchini Stuffed With Corn And Cheese

1. 1

   Blanch squash in boiling salted water for 5 minutes.

2. 2

   Place under cold water and drain.

3. 3

   Halve and scoop out the seeds, forming a hollow boat.

4. 4

   Coarsely puree the corn, chives and ricotta cheese in a food processor and season with cayenne, salt and pepper.

5. 5

   Fill the squash halves with the mixture, mounding slightly.

6. 6

   Cover with the grated cheese.

7. 7

   Place in a buttered casserole and bake, covered, in a preheated 350 degree F.

8. 8

   oven for 15 minutes.

9. 9

   Uncover and bake 20 minutes more or longer until the squash is tender and the topping is browned.

10. 10

    Serve topped with fresh cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.