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zucchini stuffed with corn chilies and cheese meatless


These cheesy vegetarian zucchini boats feature fresh zucchini, creamy ricotta, melted cheese, herbs and garlic. They\'re an ...


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  1. Preheat oven to 375
  2. Cut zucchini in half lengthwise
  3. Scoop out the flesh leaving 1 / 4 inch shell
  4. Reserve the flesh for later
  5. Mix garlic and olive oil and brush the inside of the zucchinis
  6. Sprinkle with salt and place cut side down on a baking sheet
  7. Bake until just tender
  8. About 20 minutes
  9. Do not overbake
  10. Set aside to cool
  11. Heat the other tbsp of olive oil in a medium sized skillet
  12. Add onion
  13. Cumin
  14. Salt and cayenne
  15. Simmer over medium heat until onion is just soft
  16. About 5 minutes
  17. Add the corn
  18. Garlic and saute until corn is just tender
  19. 5 - 10 minutes
  20. Add zucchini and saute 2 more minutes
  21. Until just tender
  22. Remove from heat
  23. Toss in the chilies
  24. Cheese
  25. Cilantro and marjoram
  26. Season to taste with salt and pepper
  27. Mound the filling into the zucchinis
  28. Place in a lightly oiled baking dish or baking sheet and bake for 25 - 30 minutes
  29. Covering if they start to brown too much

Step 17

Total Time in Minute 70

Ingredients Count 13

cooking zucchini stuffed with corn  chilies and cheese  meatless

See More Relate Photo



Garlic clove

Olive oil


Red onion


Cayenne pepper


Garlic cloves

Jalapeno chiles

Fresh cilantro

Fresh marjoram

White cheddar cheese

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