Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 400 degrees.

Use a melon baller to remove center core of seeds from each zucchini half, leaving hollowed out shells with about a 1/2-inch border of flesh. Set aside shells and chop flesh roughly. Heat olive oil in a small skillet over medium heat and add shallots, salt and pepper. Cook 5 minutes until soft and slightly golden. Add chopped zucchini centers, 1 cup of corn and the limas and saute over high heat 46 minutes. Remove from heat and let cool. In the bowl of a food processor fitted with the metal blade, place remaining 1/4 cup corn, cheese and egg. Process to blend thoroughly. Remove to a large bowl and mix in cooled corn/lima mixture. Divide the mixture among the zucchini shells, mounding up slightly. Place stuffed zucchini in a roasting pan and cover with foil. Roast for 20 minutes, remove the foil, and bake for another 10 minutes until filling is puffed up and firm and zucchini are soft. Remove from oven and serve 2 boats per person.

IDEAS YOU'LL LOVE

Sausage-Stuffed Zucchini Boats

Recipe courtesy of Nancy Fuller

Ricotta-Stuffed Zucchini Blossoms with Panzanella

Recipe courtesy of Anne Burrell

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Pork Tenderloin

Recipe courtesy of Edison Mays Jr.

Grilled and Stuffed Portobello Mushrooms with Gorgonzola

Recipe courtesy of Giada De Laurentiis

Zucchini Gratin

Recipe courtesy of Ina Garten

Fried Zucchini

Recipe courtesy of Alex Guarnaschelli

Sausage-Stuffed Mushrooms

Recipe courtesy of Ina Garten

Quinoa Stuffed Poblano Peppers

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking