Corn and Bell Peppers Stuffed Zucchini
Elevate your vegetable game with this flavor-packed Corn and Bell Peppers Stuffed Zucchini recipe! Bursting with vibrant colors and fresh ingredients, these zucchini boats are filled with a delightful medley of sweet corn, red and yellow bell peppers, garlic, and green onions, all seasoned to perfection with paprika and herbs. Topped with a crispy mozzarella and breadcrumb crust, and a sprinkle of Parmesan, this dish combines irresistible textures and smoky, cheesy goodness. Perfect as a nutritious vegetarian main or a stunning side dish, this recipe is easy to prepare in under an hour, making it a weeknight favorite that's as wholesome as it is delicious. Whether you’re looking to impress guests or add a pop of color to your dinner table, these roasted zucchini boats deliver both flavor and visual appeal.
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Recipe Information
Ingredients
- 4 large Zucchini
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 cup Corn kernels
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 3 stalks Green onions
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 tablespoons Fresh parsley
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Mozzarella cheese, shredded
- 0.25 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Wash the zucchinis thoroughly and slice them in half lengthwise. Use a spoon to carefully scoop out the flesh, creating hollow 'boats,' and set the flesh aside.
Place the zucchini halves on the baking sheet. Drizzle them lightly with 1 tablespoon of olive oil and set aside.
Chop the reserved zucchini flesh into small pieces. Mince the garlic, dice the red and yellow bell peppers, and thinly slice the green onions.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
Add the diced bell peppers, chopped zucchini flesh, and corn kernels to the skillet. Cook for 5-7 minutes until the vegetables are slightly softened.
Stir in the sliced green onions, salt, black pepper, and paprika. Mix well and cook for another 2 minutes. Remove the skillet from heat and let the mixture cool slightly.
Stir in the grated Parmesan cheese and chopped parsley into the vegetable mixture.
Spoon the filling into the prepared zucchini boats, pressing it gently to ensure it's fully packed.
In a small bowl, mix the breadcrumbs with the shredded mozzarella cheese, then sprinkle the mixture evenly over the stuffed zucchinis.
Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese topping is golden and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 12.4 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1176 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
