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
Advertisement

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).

    Advertisement
  • 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
Advertisement

Reviews (2)

Most helpful critical review

Rating: 3 stars
10/22/2014
This was a bit bland tasting. I would use a sharp cheddar cheese along with some crushed red pepper flakes to up the flavor. Read More
(3)
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/22/2014
This was a bit bland tasting. I would use a sharp cheddar cheese along with some crushed red pepper flakes to up the flavor. Read More
(3)
Rating: 3 stars
09/06/2016
Added some canned diced green Ortega chilies and garlic salt. Read More
(2)
Rating: 5 stars
12/08/2020
This is what was left of my dish of zucchini. Everyone loved it, so easy, too. But, I used frozen corn because I don't like canned vegetables. Next time I'm adding some green chilies, and I found that 20 minutes wasn't long enough, so I cooked it 40 minutes. Read More
Advertisement