Puget Sound Ferry Boats

Total Time:
50 min
Prep:
35 min
Cook:
15 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 4 medium zucchini
  • 4 ears corn, husks removed
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon chopped fresh mint leaves
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper
  • 2 to 3 ounces grated Parmesan
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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.


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    This recipe is featured in:

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