Zucchini Stuffed with Corn and Cheese
Transform your weeknight dinner routine with this irresistible Zucchini Stuffed with Corn and Cheese recipe, a perfect union of wholesome vegetables and gooey, cheesy satisfaction. These tender zucchini boats are hollowed out and generously filled with a savory blend of sweet yellow corn, creamy cheddar and cream cheese, and aromatic garlic, all lightly spiced with paprika for a flavor-packed bite. Topped with golden, crispy panko breadcrumbs and finished with a sprinkling of fresh parsley, this baked dish delivers a satisfying crunch and comforting warmth in every forkful. With a quick 15-minute prep time and customizable garnish options, this crowd-pleasing recipe is an easy, healthy, and family-friendly option for busy weeknights. Whether served as a main course or a hearty side dish, these stuffed zucchini boats will steal the spotlight at your table!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 cup yellow corn kernels (fresh or frozen, thawed)
- 1 cup cheddar cheese, shredded
- 4 tablespoons cream cheese
- 2 stalks green onions, finely chopped
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Cut each zucchini in half lengthwise and use a spoon to scoop out the pulp, leaving about 1/4-inch of the shell intact. Reserve the pulp and finely chop it.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped zucchini pulp and minced garlic, cooking for 2-3 minutes until softened.
Add the corn kernels to the skillet and cook for another 2 minutes. Remove the skillet from heat and let the mixture cool slightly.
In a mixing bowl, combine the cooked mixture with cheddar cheese, cream cheese, green onions, paprika, salt, and black pepper. Stir until well mixed.
Place the hollowed-out zucchini halves onto the prepared baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the zucchini shells and lightly season with salt.
Stuff each zucchini half with the filling mixture, pressing it in gently to ensure they are packed.
Sprinkle the panko breadcrumbs evenly over the stuffed zucchinis for a crunchy topping.
Bake for 20-25 minutes, or until the zucchini is tender and the breadcrumbs are golden brown.
Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 601 mg | 26% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 7.8 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 263 mg | 20% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 741 mg | 16% | |
*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.
