Recipe Corn-Stuffed Zucchini - All Recipes for Cooking

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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

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