Steps to Make Corn Zucchini Succotash

Corn-Stuffed Zucchini

Using slotted spoon, transfer corn to medium bowl.

Recipe Summary Corn-Stuffed Zucchini

This is one of my favorite recipes, shared by my best friend.

Ingredients | Corn Zucchini Succotash

3 zucchini, cut in half lengthwise

1 (8 ounce) package shredded Mexican cheese blend, divided

1 (15 ounce) can corn, drained

1 egg

salt and ground black pepper to taste

Directions

Preheat oven to 375 degrees F (190 degrees C).

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.

Mixing the zucchini meat into the corn mixture is optional.

Info | Corn Zucchini Succotash

prep: 10 mins cook: 25 mins total: 35 mins Servings: 3 Yield: 3 servings

TAG : Corn-Stuffed Zucchini

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