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Corn-Stuffed Zucchini


"This is one of my favorite recipes, shared by my best friend."
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35 m servings 461 cals
Original recipe yields 3 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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

Per Serving: 461 calories; 27.7 g fat; 35.5 g carbohydrates; 25.3 g protein; 135 mg cholesterol; 1046 mg sodium. Full nutrition

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Read all reviews 2
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This was a bit bland tasting. I would use a sharp cheddar cheese along with some crushed red pepper flakes to up the flavor.

Added some canned diced green Ortega chilies and garlic salt.