Corn, Chile & Smoked Cheese Stuffed Zucchini

Corn, Chile & Smoked Cheese Stuffed Zucchini Recipe

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Linda Taboada


It's the smoked cheese that really makes these flavors pop - don't skip using smoked cheese!


★★★★★ 1 vote

25 Min


  • 6 medium
  • 4 clove
    garlic, finely chopped
  • 2 Tbsp
    light olive oil
  • 1/2 medium
    red onion, chopped
  • 3-4
    ears of corn, shaved (about 3 cups)
  • 2
    jalapeno or serrano peppers, thinly sliced
  • 2 Tbsp
    chopped cilantro
  • 2 oz
    grated, smoked cheddar cheese (1/4 cup)
  • 1 tsp
  • pinch
    cayenne pepper

How to Make Corn, Chile & Smoked Cheese Stuffed Zucchini


  1. Preheat oven to 375. Cut zucchini in half lenghwise, leaving the ends on. Scoop out the centers and save. Mix one clove of finely chopped garlic with 1 T. of olive oil and brush the inside of the zucchini. Sprinkle with salt and place on a baking sheet, cut side down and bake for about 20 minutes (or until tender).
  2. Heat the other tablespoon of oil in a skillet, add the chopped onion, cumin, salt and a few pinches of cayenne. Saute until onion is soft, then add corn, garlic and salt to taste. Saute unti corn is tender, chop and add the reserved zucchini and saute for about 2 minutes more. Remove from heat and add the chiles, cilantro and cheese.
  3. Mound the filling into the zucchinis, place on a lightly oiled baking sheet and bake for 25-30 minutes.

Printable Recipe Card

About Corn, Chile & Smoked Cheese Stuffed Zucchini

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Healthy

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