zucchini stuffed with corn and parmesan
Another zucchini recipe in my collection, which I have tweaked just a little.
No Image
prep time
20 Min
cook time
30 Min
method
Bake
yield
8 serving(s)
Ingredients
- 4 medium zucchini
- 1/4 cup minced onion
- 1 tablespoon butter
- 2 large eggs, beaten slightly
- 1 can whole kernel corn, drained well (15.25 oz)
- 1/2 cup crumbled Ritz crackers or Club crackers
- 1/4 cup grated Parmesan cheese, extra for topping
- 1/2 teaspoon salt
- garlic powder, to taste
- dried thyme, to taste
- pepper, to taste
How To Make zucchini stuffed with corn and parmesan
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Step 1Parboil whole zucchini (ends trimmed) in boiling water for approximately 6-8 minutes. Remove the zucchini and cut it in half lengthwise. Scoop out flesh (set aside), leaving the shells intact.
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Step 2Chop the flesh of the zucchini and saute it with the onion in butter until tender.
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Step 3Combine the eggs, corn, crumbled crackers, and 1/4 cup Parmesan cheese. Add the zucchini and onion, along with seasonings, and mix well.
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Step 4Stuff the zucchini shells with the mixture and place them in a lightly oiled 13 x 9-inch baking dish.
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Step 5Bake zucchini for approximately 30 minutes and top with additional Parmesan cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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