Corn-Stuffed Zucchini

Tangy feta cheese and sweet-corn kernels combine to make a zesty filling for hollowed-out zucchini "boats." MORE+ LESS-

By Pillsbury Kitchens

June 4, 2010

Ingredients

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

(11-oz.) can vacuum-packed whole kernel corn with red and green peppers

1 1/3

oz. (1/3 cup) shredded Cheddar cheese

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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.
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.
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.