- 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
- 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.
07/12/2019
recipepes.com
corn-stuffed zucchini, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
