Corn Stuffed Zucchini

Transform your mealtime with these irresistible Corn Stuffed Zucchini boats, a vibrant dish that’s as nutritious as it is delicious! Hollowed-out zucchini halves are roasted to perfection and stuffed with a savory medley of sautéed yellow corn, red bell pepper, garlic, and fresh parsley, all melded together with melty mozzarella cheese. Topped with a golden crust of Parmesan and breadcrumbs, these boats deliver a satisfying crunch in every bite. Perfect as a light vegetarian entrée or a flavorful side dish, this easy-to-make recipe uses wholesome ingredients and comes together in under 45 minutes. Bring a touch of freshness and cheesiness to your dinner table with this crowd-pleasing creation!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 cup yellow corn kernels
• 0.5 medium red bell pepper
• 2 tablespoons fresh parsley
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.5 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the zucchinis and cut them in half lengthwise. Use a spoon to scoop out the flesh, leaving a 1/4-inch border to create zucchini boats. Finely chop the scooped-out zucchini flesh and set it aside.

Step 3

Place the zucchini boats on a baking sheet lined with parchment paper. Drizzle them with 1 tablespoon of olive oil and lightly season with salt. Bake in the preheated oven for 10 minutes to slightly soften them. Remove and set aside.

Step 4

While the zucchini boats are baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.

Step 5

Add minced garlic to the skillet and sauté for 30 seconds until fragrant.

Step 6

Stir in the chopped zucchini flesh, corn kernels, and diced red bell pepper. Sauté for 5 minutes or until the vegetables are tender.

Step 7

Remove the skillet from heat and stir in the chopped fresh parsley, salt, and black pepper.

Step 8

Once slightly cooled, mix in the shredded mozzarella cheese to the vegetable mixture.

Step 9

Stuff each zucchini boat with the corn and cheese filling, pressing it gently to pack it in.

Step 10

In a small bowl, combine grated Parmesan cheese and breadcrumbs. Sprinkle this mixture evenly over the stuffed zucchini boats.

Step 11

Return the stuffed zucchini boats to the oven and bake for 15-20 minutes, or until the tops are golden brown and the zucchini is tender.

Step 12

Remove from the oven and let cool for a few minutes before serving.

Nutrition Facts

Serving size	(1180.2g)

Amount per serving	% Daily Value*
Calories	1607.6

Total Fat 56.4g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 3.3g
Cholesterol 50.2mg	0%
Sodium 9669.4mg	0%
Total Carbohydrate 234.5g	0%
Dietary Fiber 23.5g	0%
Total Sugars 59.7g
Protein 49.7g	0%

Vitamin D 0IU	0%
Calcium 685.5mg	0%
Iron 10.1mg	0%
Potassium 2495.4mg	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: 30.9%

Protein: 12.1%

Carbs: 57.0%