• Liz Talley - Urban Graze

Corn Stuffed Zucchini


A super yummy way to use up leftovers!

2-3 medium zucchini and/or yellow summer squash (leave peel on)

1 1/2 cups corn kernels, cooked

2 Tbsp. green, red, or other mild onions, chopped

1/4 c. chopped bell peppers (optional)

2 Tbsp. chives, chopped (optional)

1/2 cup shredded cheddar cheese

Cut off the ends of the zucchini. Cook whole in boiling water for 5 minutes. Cut zucchini in half lengthwise. Scoop out the inside flesh, leaving 1/4” rim. Chop the flesh and combine with corn, onion, and chives.

Place the zucchini shells in a greased baking dish. Stuff each shell with the corn mixture. Sprinkle with cheese. Bake, uncovered, at 350 for 20-30 minutes until heated through and cheese has melted.

Recipe created or adapted by Liz Talley, Urban Graze

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