Zucchini Stuffed with Corn Chilies and Cheese Meatless
Elevate your weeknight dinner game with these irresistible Zucchini Stuffed with Corn, Chilies, and Cheese—a satisfying and flavorful meatless dish that's perfect for vegetarians and veggie lovers alike. Tender zucchini boats are filled with a vibrant, spiced mixture of sweet corn, green chilies, sautéed red onion, and garlic, all bound together with gooey melted cheese and a hint of ground cumin. Topped with golden breadcrumbs and more cheese, this baked dish delivers a delightful crunch alongside its creamy, cheesy interior. In just 40 minutes, you’ll have a hearty, nutrient-packed entrée that’s as wholesome as it is comforting. Serve it as a standalone main course or pair with a fresh salad for a complete, delicious meal.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 small, finely chopped red onion
- 2 cloves, minced garlic
- 1 cup, fresh or frozen sweet corn
- 2 small, finely chopped green chilies
- 1 teaspoon ground cumin
- 0.5 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 cup, shredded cheese (monterey jack, mozzarella, or cheddar)
- 2 tablespoons, finely chopped (optional) cilantro
- 3 tablespoons breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a baking dish.
Wash the zucchini and cut them in half lengthwise. Use a spoon to carefully scoop out the centers to create a hollow cavity, leaving enough flesh to maintain their shape. Reserve the scooped flesh.
Place the hollowed zucchini halves on the prepared baking sheet or dish, brush them lightly with 1 tablespoon of olive oil, and set aside.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped red onion and cook for 2-3 minutes until softened.
Stir in the garlic and cook for an additional 30 seconds until fragrant.
Finely chop the reserved zucchini flesh and add it to the skillet. Cook for 2-3 minutes until it softens and releases some moisture.
Add the sweet corn, chopped green chilies, ground cumin, salt, and black pepper to the skillet. Stir well and cook for 2-3 minutes until the mixture is heated through.
Remove the skillet from the heat and mix in 3/4 cup of shredded cheese and cilantro (if using).
Spoon the corn, chili, and cheese mixture evenly into each hollowed zucchini half, pressing down slightly to pack the filling.
Sprinkle the tops with the breadcrumbs and the remaining 1/4 cup of shredded cheese.
Bake in the preheated oven for 15-20 minutes, or until the zucchini is tender and the cheese is golden and bubbling.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 10971 mg | 477% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 74.1 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1923 mg | 148% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2436 mg | 52% | |
*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.
