Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is one of my favorite recipes, shared by my best friend.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Scrape the seeds and some of the meat from each zucchini and transfer to a bowl; add 3/4 of the Mexican cheese blend, corn, egg, salt, and pepper and mix well. Spoon corn mixture into the hollowed-out zucchini shells and arrange on a baking sheet.

  • Bake in the preheated oven for 20 minutes. Sprinkle the remaining cheese over each stuffed zucchini and continue baking until cheese is melted, about 5 minutes.

Cook's Note:

Mixing the zucchini meat into the corn mixture is optional.

Nutrition Facts

462 calories; protein 25.3g; carbohydrates 35.5g; fat 27.7g; cholesterol 135.2mg; sodium 1045.9mg. Full Nutrition
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