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
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
-
Step1Heat 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.
-
Step2In 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.
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Step3Bake 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;
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