Corn Stuffed Zucchini
Transform your mealtime with these irresistible Corn Stuffed Zucchini boats, a vibrant dish that’s as nutritious as it is delicious! Hollowed-out zucchini halves are roasted to perfection and stuffed with a savory medley of sautéed yellow corn, red bell pepper, garlic, and fresh parsley, all melded together with melty mozzarella cheese. Topped with a golden crust of Parmesan and breadcrumbs, these boats deliver a satisfying crunch in every bite. Perfect as a light vegetarian entrée or a flavorful side dish, this easy-to-make recipe uses wholesome ingredients and comes together in under 45 minutes. Bring a touch of freshness and cheesiness to your dinner table with this crowd-pleasing creation!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 cup yellow corn kernels
- 0.5 medium red bell pepper
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis and cut them in half lengthwise. Use a spoon to scoop out the flesh, leaving a 1/4-inch border to create zucchini boats. Finely chop the scooped-out zucchini flesh and set it aside.
Place the zucchini boats on a baking sheet lined with parchment paper. Drizzle them with 1 tablespoon of olive oil and lightly season with salt. Bake in the preheated oven for 10 minutes to slightly soften them. Remove and set aside.
While the zucchini boats are baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
Stir in the chopped zucchini flesh, corn kernels, and diced red bell pepper. Sauté for 5 minutes or until the vegetables are tender.
Remove the skillet from heat and stir in the chopped fresh parsley, salt, and black pepper.
Once slightly cooled, mix in the shredded mozzarella cheese to the vegetable mixture.
Stuff each zucchini boat with the corn and cheese filling, pressing it gently to pack it in.
In a small bowl, combine grated Parmesan cheese and breadcrumbs. Sprinkle this mixture evenly over the stuffed zucchini boats.
Return the stuffed zucchini boats to the oven and bake for 15-20 minutes, or until the tops are golden brown and the zucchini is tender.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 9669 mg | 420% | |
| Total Carbohydrate | 234.5 g | 85% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 59.7 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2495 mg | 53% | |
*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.
