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


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

How to Make Corn, Chile & Smoked Cheese Stuffed Zucchini


  • 1Preheat 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).
  • 2Heat 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.
  • 3Mound the filling into the zucchinis, place on a lightly oiled baking sheet and bake for 25-30 minutes.

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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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