Corn & Herb Stuffed Zucchini
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It;s the first week of September and my garden is winding down. We have eaten plenty of zucchini this summer. I found this recipe in Woman’s Day magazine. The recipe was originally published in 1966 in the magazine. They changed it up a little bit and published it again in the July/August issue. I used what I had on hand so I changed it a little. It was delicious!
1 cup fresh corn cut of the cob
1/4 hot pepper diced small
1 tablespoon sweet onion diced small
1 tablespoon parsley chopped
1/4 cup parmesan cheese
salt and pepper
Slice the zucchini in half long ways. Scoop out the center with a spoon. Brush the insides with olive oil.
Preheat the oven to 450 degrees F with a baking sheet inside the oven. When preheated place the zucchini inside down on the hot baking sheet and cook for 5 minutes. It sizzles. After they are finished sprinkle with salt and pepper.
While the zucchini are baking, mix together in a medium bowl the, pepper, corn, onion, parsley and parmesan cheese.
Fill each zucchini half with the corn mixture. Return to the oven and cook for another 12 – 15 minutes until tender. The flavor combination is fantastic. Enjoy!
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