Zucchini Stuffed With Corn, Chilies and Cheese (Mea

Name: Zucchini Stuffed With Corn, Chilies and Cheese (Meatless)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium zucchini, about 6 inches long; 1 garlic clove, finely chopped; 1 tablespoon olive oil; salt; 1 tablespoon olive oil; 1 cup chopped red onion; 1 teaspoon cumin; salt; 1 pinch cayenne pepper; 3 -4 ears corn, cut off cob or 3 cups frozen corn; 3 garlic cloves, finely chopped; 1 cup diced zucchini, reserved; 2 jalapeno chiles, seeded and diced or 1 (4 ounce) can green chilies, diced; 2 tablespoons fresh cilantro, chopped; 1 tablespoon fresh marjoram, chopped (optional); 2 ounces white cheddar cheese (about 3/4 cup) or 2 ounces smoked cheddar cheese, grated (about 3/4 cup)

Servings: persons

6 medium zucchini, about 6 inches long
1 garlic clove, finely chopped
1 tablespoon olive oil
salt
1 tablespoon olive oil
1 cup chopped red onion
1 teaspoon cumin
salt
1 pinch cayenne pepper
3 -4 ears corn, cut off cob or 3 cups frozen corn
3 garlic cloves, finely chopped
1 cup diced zucchini, reserved
2 jalapeno chiles, seeded and diced or 1 (4 ounce) can green chilies, diced
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh marjoram, chopped (optional)
2 ounces white cheddar cheese (about 3/4 cup) or 2 ounces smoked cheddar cheese, grated (about 3/4 cup)

1
Preheat oven to 375.
2
Cut zucchini in half lengthwise, scoop out the flesh leaving 1/4 inch shell.
3
Reserve the flesh for later.
4
Mix garlic and olive oil and brush the inside of the zucchinis.
5
Sprinkle with salt and place cut side down on a baking sheet.
6
Bake until just tender, about 20 minutes.
7
Do not overbake.
8
Set aside to cool.
9
Heat the other Tbsp of olive oil in a medium sized skillet.
10
Add onion, cumin, salt and cayenne.
11
Simmer over medium heat until onion is just soft,about 5 minutes.
12
Add the corn, garlic and saute until corn is just tender, 5 - 10 minutes.
13
Add zucchini and saute 2 more minutes, until just tender.
14
Remove from heat.
15
Toss in the chilies, cheese, cilantro and marjoram.
16
Season to taste with salt and pepper.
17
Mound the filling into the zucchinis, place in a lightly oiled baking dish or baking sheet and bake for 25 - 30 minutes, covering if they start to brown too much.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 6 medium zucchini, about 6 inches long, 1 garlic clove, finely chopped, 1 tablespoon olive oil, salt, and more.

Yes, Zucchini Stuffed With Corn, Chilies and Cheese (Meatless) falls under the Soups & Stews category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Zucchini Stuffed With Corn, Chilies and Cheese (Meatless)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions