Zucchini Stuffed with Corn and Cheese

Transform your weeknight dinner routine with this irresistible Zucchini Stuffed with Corn and Cheese recipe, a perfect union of wholesome vegetables and gooey, cheesy satisfaction. These tender zucchini boats are hollowed out and generously filled with a savory blend of sweet yellow corn, creamy cheddar and cream cheese, and aromatic garlic, all lightly spiced with paprika for a flavor-packed bite. Topped with golden, crispy panko breadcrumbs and finished with a sprinkling of fresh parsley, this baked dish delivers a satisfying crunch and comforting warmth in every forkful. With a quick 15-minute prep time and customizable garnish options, this crowd-pleasing recipe is an easy, healthy, and family-friendly option for busy weeknights. Whether served as a main course or a hearty side dish, these stuffed zucchini boats will steal the spotlight at your table!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 cup yellow corn kernels (fresh or frozen, thawed)
• 1 cup cheddar cheese, shredded
• 4 tablespoons cream cheese
• 2 stalks green onions, finely chopped
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup panko breadcrumbs
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Cut each zucchini in half lengthwise and use a spoon to scoop out the pulp, leaving about 1/4-inch of the shell intact. Reserve the pulp and finely chop it.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped zucchini pulp and minced garlic, cooking for 2-3 minutes until softened.

Step 4

Add the corn kernels to the skillet and cook for another 2 minutes. Remove the skillet from heat and let the mixture cool slightly.

Step 5

In a mixing bowl, combine the cooked mixture with cheddar cheese, cream cheese, green onions, paprika, salt, and black pepper. Stir until well mixed.

Step 6

Place the hollowed-out zucchini halves onto the prepared baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the zucchini shells and lightly season with salt.

Step 7

Stuff each zucchini half with the filling mixture, pressing it in gently to ensure they are packed.

Step 8

Sprinkle the panko breadcrumbs evenly over the stuffed zucchinis for a crunchy topping.

Step 9

Bake for 20-25 minutes, or until the zucchini is tender and the breadcrumbs are golden brown.

Step 10

Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley if desired and serve warm.

Nutrition Facts

Serving size	(1258.5g)

Amount per serving	% Daily Value*
Calories	1475.5

Total Fat 90.6g	0%
Saturated Fat 41.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 180.6mg	0%
Sodium 9756.4mg	0%
Total Carbohydrate 129.3g	0%
Dietary Fiber 14.7g	0%
Total Sugars 72.1g
Protein 51.1g	0%

Vitamin D 24IU	0%
Calcium 1046.7mg	0%
Iron 7.5mg	0%
Potassium 2677.5mg	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: 53.1%

Protein: 13.3%

Carbs: 33.6%