Corn And Pepper Stuffed Zucchini Recipes

CORN AND BELL PEPPERS STUFFED ZUCCHINI

Corn and Bell Peppers Stuffed Zucchini image

This is a simple side dish that complements pork and grilled meats. It's not one of my personal favorites as is, because we think it's a little bland, but I'm posting it because people have so many different tastes. I like to add additional herbs, jalapenos, and/or salsa to jazz it up a bit. ZWT Mid-West region (corn).

Provided by lazyme

Categories Corn

Time 23m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 small zucchini (about 6 inches long)
1 tablespoon water
3/4 cup frozen whole kernel corn, thawed or 3/4 cup cooled cooked fresh corn kernels
2 tablespoons diced red bell peppers
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
2 medium green onions, thinly sliced (2 tablespoons)
2 teaspoons olive oil or 2 teaspoons vegetable oil
1/8 teaspoon salt

Steps:

Cut zucchini lengthwise in half; place zucchini and water in microwavable dish.
Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam.
Microwave on High 3 to 5 minutes or until zucchini is crisp-tender.
When cool enough to handle, scoop centers from zucchini, leaving 1/4-inch shells.
Mix remaining ingredients.
Spoon about 2 tablespoons corn mixture into each zucchini shell.

Nutrition Facts : Calories 34.8, Fat 1.4, SaturatedFat 0.2, Sodium 43.4, Carbohydrate 5.6, Fiber 1.2, Sugar 1.2, Protein 1.3

CORN STUFFED ZUCCHINI

Corn Stuffed Zucchini image

This recipe came out of a 1974 Southern Living cookbook. Great for the fresh veggies that we all harvest during the summer.

Provided by Jellyqueen

Categories Corn

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 fresh small zucchini
3 slices bacon
2 cups fresh corn, cut off the cob (can use frozen)
1 cup water
salt and pepper

Steps:

Preheat oven to 350°F.
Cut the zucchini in half and remove the pulp.
Cook in boiling, salted water until almost done (beginning to get for tender) then drain.
Fry the bacon in a skillet until crisp, drain on paper towel, and crumble.
Add the corn, salt, pepper and 1 cup water to drippings in skillet and cook over low heat, stirring frequently, until water has evaporated, approximately 15 minutes.
Stir in bacon.
Place zucchini in baking pan with a small amount of water in pan.
Stuff the zucchini with the corn mixture.
Bake for 30 minutes.

Nutrition Facts : Calories 167.6, Fat 8.8, SaturatedFat 2.7, Cholesterol 11.6, Sodium 169, Carbohydrate 19.7, Fiber 3.7, Sugar 5, Protein 6.2

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