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zucchini stuffed with corn and cheese



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  • Carbohydrates: 247.0
  • Fats: 20.0
  • Dietary Fiber: 10.0
  • Minerals: 7.0
  • Proteins: 27.0
  • Vitamins: 40.0
  • Water: 7.0


  1. Blanch squash in boiling salted water for 5 minutes
  2. Place under cold water and drain
  3. Halve and scoop out the seeds
  4. Forming a hollow boat
  5. Coarsely puree the corn
  6. Chives and ricotta cheese in a food processor and season with cayenne
  7. Salt and pepper
  8. Fill the squash halves with the mixture
  9. Mounding slightly
  10. Cover with the grated cheese
  11. Place in a buttered casserole and bake
  12. Covered
  13. In a preheated 350 degree f
  14. Oven for 15 minutes
  15. Uncover and bake 20 minutes more or longer until the squash is tender and the topping is browned
  16. Serve topped with fresh cilantro

Step 10

Total Time in Minute 55

Ingredients Count 8

cooking zucchini stuffed with corn and cheese

See More Relate Photo



Corn kernel

Ricotta cheese


Salt and pepper

Cayenne pepper

Cheddar cheese

Fresh cilantro

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