Preheat the grill to medium.
Slice the zucchini lengthwise, scoop out seeds and pulp and discard.
Grill the corn until charred, then remove them from the grill and cut the kernels off the cobs.
In a medium bowl add the corn and the butter and toss to coat.
Add the herbs and garlic and season with salt and pepper, to taste. Stir in 1 to 2 ounces of the grated Parmesan.
Stuff the zucchini with the corn mixture and grill over medium heat until warm. Sprinkle with the remaining Parmesan and serve when the cheese melts.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Team Blue 22