Mexican-style Stuffed Zucchini
Serves: 4
Ingredients
PreparationIngredients
- 2 large zucchini Add to list
- 1/2 cup cream cheese, softened to room temperature Add to list
- 1 1/2 cups frozen corn kernels, thawed Add to list
- 1/3 cup breadcrumbs or almond meal/flour Add to list
- 3 tablespoons thinly sliced scallion, green part only Add to list
- 1/2 teaspoon salt Add to list
Preparation
Preheat oven to 400º F. Slice zucchini in half lengthwise and scoop out the center with a small spoon to make a channel down the middle of each half.
In a small bowl, combine the remaining ingredients. Stuff 1/4 of the mixture into each zucchini half. Place on an oiled baking dish and roast until the zucchini is crisp-tender, about 20 minutes.
Recipe by , PCC Cooks instructor
Source: PCC Sound Consumer, September 2010
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