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Corn-Stuffed Zucchini

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Pillsbury Kitchens
Updated Jun 4, 2010
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Tangy feta cheese and sweet-corn kernels combine to make a zesty filling for hollowed-out zucchini "boats."

Corn-Stuffed Zucchini

  • Prep Time 15 min
  • Total 45 min
  • Ingredients 5
  • Servings 8
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Ingredients

  • 4 medium zucchini, cut in half lengthwise
  • 1/2 cup chopped onion
  • 2 1/2 oz. (1/2 cup) crumbled feta cheese or shredded farmers cheese
  • 1 (11-oz.) can vacuum-packed whole kernel corn with red and green peppers
  • 1 1/3 oz. (1/3 cup) shredded Cheddar cheese

Instructions

  • Step 
    1
    Heat oven to 375°F. Using teaspoon, scoop out zucchini seeds and pulp, leaving a 1/4 to 1/3-inch wall. Chop 1/2 cup of the zucchini pulp.
  • Step 
    2
    In medium bowl, combine zucchini pulp, onion, feta cheese and corn; mix well. Spoon about 1/4 cup mixture into each zucchini half, mounding slightly. Place stuffed zucchini in ungreased 13x9-inch pan.
  • Step 
    3
    Bake at 375°F. for 25 to 30 minutes or until stuffing is thoroughly heated and zucchini is crisp-tender. Sprinkle with Cheddar cheese. Bake an additional 1 to 2 minutes or until cheese is melted.

Nutrition

100 Calories
4g Total Fat
4g Protein
11g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
100
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2g
10%
Cholesterol
15mg
5%
Sodium
350mg
15%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
8%
Sugars
5g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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