Corn and Bell Peppers Stuffed Zucchini

Elevate your vegetable game with this flavor-packed Corn and Bell Peppers Stuffed Zucchini recipe! Bursting with vibrant colors and fresh ingredients, these zucchini boats are filled with a delightful medley of sweet corn, red and yellow bell peppers, garlic, and green onions, all seasoned to perfection with paprika and herbs. Topped with a crispy mozzarella and breadcrumb crust, and a sprinkle of Parmesan, this dish combines irresistible textures and smoky, cheesy goodness. Perfect as a nutritious vegetarian main or a stunning side dish, this recipe is easy to prepare in under an hour, making it a weeknight favorite that's as wholesome as it is delicious. Whether you’re looking to impress guests or add a pop of color to your dinner table, these roasted zucchini boats deliver both flavor and visual appeal.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 large Zucchini
• 2 tablespoons Olive oil
• 3 cloves Garlic
• 1 cup Corn kernels
• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 3 stalks Green onions
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.5 teaspoons Paprika
• 2 tablespoons Fresh parsley
• 0.5 cup Parmesan cheese, grated
• 0.5 cup Mozzarella cheese, shredded
• 0.25 cup Breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Wash the zucchinis thoroughly and slice them in half lengthwise. Use a spoon to carefully scoop out the flesh, creating hollow 'boats,' and set the flesh aside.

Step 3

Place the zucchini halves on the baking sheet. Drizzle them lightly with 1 tablespoon of olive oil and set aside.

Step 4

Chop the reserved zucchini flesh into small pieces. Mince the garlic, dice the red and yellow bell peppers, and thinly slice the green onions.

Step 5

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and sauté for 30 seconds until fragrant.

Step 6

Add the diced bell peppers, chopped zucchini flesh, and corn kernels to the skillet. Cook for 5-7 minutes until the vegetables are slightly softened.

Step 7

Stir in the sliced green onions, salt, black pepper, and paprika. Mix well and cook for another 2 minutes. Remove the skillet from heat and let the mixture cool slightly.

Step 8

Stir in the grated Parmesan cheese and chopped parsley into the vegetable mixture.

Step 9

Spoon the filling into the prepared zucchini boats, pressing it gently to ensure it's fully packed.

Step 10

In a small bowl, mix the breadcrumbs with the shredded mozzarella cheese, then sprinkle the mixture evenly over the stuffed zucchinis.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese topping is golden and bubbly.

Step 12

Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(1686.6g)

Amount per serving	% Daily Value*
Calories	1299.3

Total Fat 59.6g	0%
Saturated Fat 20.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 84mg	0%
Sodium 12192.6mg	0%
Total Carbohydrate 154.0g	0%
Dietary Fiber 18.6g	0%
Total Sugars 88.1g
Protein 52.1g	0%

Vitamin D 0IU	0%
Calcium 1089.2mg	0%
Iron 8.3mg	0%
Potassium 3557.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 15.3%

Carbs: 45.3%