CORN AND BELL PEPPERS STUFFED ZUCCHINI
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
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
ZUCCHINI AND CORN PIRATE BOATS
Provided by Marcela Valladolid
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Boats: Bring a medium saucepan with salted water to a boil over medium-high heat. Add the zucchini and cook for 3 minutes until slightly tender. Remove the zucchini and set them aside to cool. Carefully scoop out the insides of the zucchini halves with a small spoon. Reserve the cored halves and the insides for the boat's filling.
- Filling: Preheat a medium, heavy saute pan over medium heat. Add the bacon and cook for 5 minutes. Using a slotted spoon, transfer the bacon to paper towel lined plate. Remove all but 2 1/2 tablespoons of bacon drippings from the pan.
- Add the onion and cook it until translucent. Add the reserved zucchini filling and cubed zucchini and cook for 1 minute. Add the garlic and cook until fragrant, about 30 seconds. Add the corn, cilantro, tomato and stir occasionally until zucchini is tender, about 5 minutes. Stir in bacon. Season with salt and pepper, to taste. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato, corn, diced zucchini and reserved zucchini flesh and stir occasionally until the zucchini is tender, about 5 minutes. Stir in the cilantro and bacon. Season with salt and pepper, to taste.
- Masts: Thread 2 cherry tomatoes onto each skewer and top with a half slice of zucchini. and a little piece of green onion.
- Fill the zucchini boats with the filling and insert a mast in the end of each boat. Arrange the boats on a serving platter and serve.
CORN- AND PEPPER-STUFFED ZUCCHINI
Enjoy this tasty corn and pepper stuffed zucchini - a perfect side dish ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Cut zucchini lengthwise in half; place zucchini and water in rectangular microwavable dish, 11x7x1 1/2 inches. 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. Discard centers.
- Mix remaining ingredients. Spoon about 2 tablespoons corn mixture into each zucchini shell.
Nutrition Facts : Calories 65, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 80 mg
STIR-FRIED ZUCCHINI, CORN AND PEPPERS
Provided by Florence Fabricant
Categories dinner, weekday, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Trim the ends from the zucchini. Using a food processor, a mandolin or a sharp knife, cut the zucchini in thin, uniform rounds.
- Heat one tablespoon of the oil in a large skillet or a wok. Add the garlic, then immediately toss in the corn kernels, jalapeno pepper and red pepper and stir-fry for 30 seconds. Add the zucchini and stir-fry just until the zucchini begins to wilt, about two minutes.
- Fold in the basil and season to taste with salt and pepper. Transfer to a serving dish and serve hot. The dish can also be set aside to cool to room temperature before serving, but if so, the ingredients will benefit from the addition of another tablespoon of olive oil drizzled over them.
CORN STUFFED ZUCCHINI
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
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
STUFFED ZUCCHINI BITES WITH BLACK BEANS AND CORN
These zucchini bites are filled with sauteed black beans and corn, then topped with Cotija for an easy vegetarian lunch or dinner.
Provided by Jaymee Sire
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
- Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the beans, corn and chopped zucchini centers. Cook, stirring frequently, until the zucchini begins to soften, 2 to 3 minutes.
- Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes. Top with grated Cotija and serve.
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