Zucchini Stuffed With Corn Chilies And Cheese Meatless Recipe

Name: Zucchini Stuffed With Corn Chilies And Cheese Meatless
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 4 medium zucchini; Garlic Clove; 2 tablespoons olive oil; 1/2 teaspoon salt (plus more to taste); Red Onion; 1/2 teaspoon ground cumin; Cayenne Pepper; 1 cup frozen corn; Garlic Cloves; Jalapeno Chiles; Fresh Cilantro; Fresh Marjoram; White Cheddar Cheese

Spice up your meal with these vibrant, cheesy zucchini boats! A delicious vegetarian side or main course packed with corn, chilies, and herbs. This recipe from the "Fields of Greens" cookbook is a little time-consuming, but the incredible flavor is totally worth it. Perfect for a weeknight dinner or a special occasion.

Prep Time 20 mins

Cook Time 70 mins

Calories 289.9 kcal

Protein 22g

Rating 4.0 (1 Reviews)

Zucchini Stuffed With Corn Chilies And Cheese Meatless

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Zucchini Stuffed With Corn Chilies And Cheese Meatless

4 medium zucchini
Garlic Clove
2 tablespoons olive oil
1/2 teaspoon salt (plus more to taste)
Red Onion
1/2 teaspoon ground cumin
Cayenne Pepper
1 cup frozen corn
Garlic Cloves
Jalapeno Chiles
Fresh Cilantro
Fresh Marjoram
White Cheddar Cheese

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Zucchini Stuffed With Corn Chilies And Cheese Meatless? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Zucchini Stuffed With Corn Chilies And Cheese Meatless

Preheat oven to 375°F (190°C).
Cut 4 medium zucchini in half lengthwise. Using a spoon, scoop out the flesh, leaving a 1/4-inch shell. Reserve the scooped-out zucchini flesh.
In a small bowl, whisk together 1 tablespoon olive oil and 2 cloves minced garlic. Brush the inside of each zucchini half with the garlic oil mixture.
Sprinkle zucchini halves with 1/2 teaspoon salt and place them cut-side down on a baking sheet.
Bake for 20 minutes, or until just tender. Do not overbake. Set aside to cool.
While the zucchini bakes, heat 1 tablespoon olive oil in a medium-sized skillet over medium heat.
Add 1/2 medium onion, finely chopped, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper (or more, to taste).
Simmer for 5 minutes, or until the onion is softened.
Add 1 cup frozen corn, 2 cloves minced garlic, and cook for 5-10 minutes, or until the corn is tender.
Add the reserved zucchini flesh and sauté for 2 minutes, until tender.
Remove from heat and stir in 1/4 cup chopped pickled jalapeños (or other chilies), 1/2 cup shredded cheddar cheese (or your favorite cheese), 1/4 cup chopped fresh cilantro, and 1 teaspoon dried marjoram.
Season with salt and pepper to taste.
Spoon the filling into the zucchini halves. Place the stuffed zucchini in a lightly oiled baking dish or on a baking sheet.
Bake for 25-30 minutes, uncovered, or until heated through and the cheese is melted and slightly browned. Cover with foil if they start to brown too much.