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.
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
ZUCCHINI STUFFED WITH CORN AND CHEESE
This recipe is one of only a handful of ways that I will eat zucchini. Corn, cheese and zucchini are just made for each other...a perfect combination for summer time meals. I don't bake this too long because I like it to just be crisp-tender.
Provided by Geema
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanch squash in boiling salted water for 5 minutes.
- Place under cold water and drain.
- Halve and scoop out the seeds, forming a hollow boat.
- Coarsely puree the corn, chives and ricotta cheese in a food processor and season with cayenne, salt and pepper.
- Fill the squash halves with the mixture, mounding slightly.
- Cover with the grated cheese.
- Place in a buttered casserole and bake, covered, in a preheated 350 degree F.
- oven for 15 minutes.
- Uncover and bake 20 minutes more or longer until the squash is tender and the topping is browned.
- Serve topped with fresh cilantro.
Nutrition Facts : Calories 247, Fat 13.3, SaturatedFat 8.1, Cholesterol 43.2, Sodium 177.3, Carbohydrate 21.9, Fiber 3.1, Sugar 2.7, Protein 13.7
ZUCCHINI AND CORN-STUFFED CHICKEN
"This recipe honestly could not be easier to make and the flavors just burst," writes Jenn Tidwell from Fair Oaks, California. "I like to serve it with pasta or rice."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the zucchini, corn and 2 tablespoons cheese. Cut a pocket in each chicken breast. Stuff each with 1/2 cup zucchini mixture; secure with toothpicks., Transfer to an 8-in. square baking dish coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and remaining cheese. Spoon remaining zucchini mixture around chicken. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 262 calories, Fat 9g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 351mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein. Diabetic Exchanges
CORN AND ZUCCHINI SAUTé
Categories Vegetable Side Sauté Corn Zucchini Summer Vegan Cilantro Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.
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
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
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