Recipe courtesy of Team "Blue 22"
Puget Sound Ferry Boats
Total:
50 min
Active:
35 min
Yield:
8 servings
Level:
Easy
Total:
50 min
Active:
35 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Cornbread-Chili Casserole

Recipe courtesy of Trisha Yearwood

Pizza Dough

Recipe courtesy of Giada De Laurentiis

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

Recipe courtesy of Valerie Bertinelli

Pizza Dough

Recipe courtesy of Bobby Flay

Chicken Pie

Recipe courtesy of Trisha Yearwood

Spicy Vegetarian Chili

Recipe courtesy of Food Network Kitchen

Chicken Vesuvio Sandwich

Recipe courtesy of Jeff Mauro

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking