Recipe By: Cornell Cooperative Extension Saratoga County, New York edited by Diane Whitten
Make this for: Dinner
This Recipe Makes: 6 Serving(s)
This recipe is easy to make and a great presentation for family and friends alike!
What you’ll need
6 small (about 8 inches) or 3 medium (about 12 inches) zucchini6 Ear(s) corn1 tbsp. olive oil1 med chopped onion1/4 tsp. pepper1/2 cup shredded cheddar cheese
To form “boats” out of the zucchini, lay zucchini on a cutting board and slice off the top third. Scoop out the seeds and discard. Hollow out the zucchini by using a spoon or melon baler to scoop out the pulp of the zucchini. Chop the top slice and pulp.
Prepare the raw corn by holding it upright and slicing off the kernels. Heat the oil in large skillet on medium heat. Add onion and cook for five minutes, add zucchini, corn and pepper. Cook an additional 10 minutes until zucchini is soft. Place zucchini in a baking dish.
Fill boats with zucchini corn mixture, put it in the baking dish along with the boats, or save it for another meal. Top the zucchini corn boats with the shredded cheese. Bake for 30-35 minutes at 350 degrees.
(NOTE: This recipe is high in Vitamin C and a good source of fiber.)
Starch: 1Non-Starchy Vegetables: 1 1/2Meat/Meat Substitutes: Medium-Fat: 1/3