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Zucchini Filled with Corn, Chilies and Smoked Cheese

6 medium size zucchini

1 garlic clove, finely chopped

1 tbsp olive oil

salt

Filling:

1 tbsp olive oil

zucchini flesh

1/2 medium size red onion, chopped

1 tsp ground cumin

salt & cayenne pepper

3 or 4 ears of corn, shaved, about 3 cups kernels

3 garlic cloves, finely chopped

2 jalapenos, thinly sliced, seeded if preferred

2 tbsp chopped cilantro

2 ounces smoked cheddar cheese from Sunset Valley, grated, about 3/4 cup

 

Preheat the oven to 375. Cut the zucchini in half, lengthwise, leave the ends on. Scoop out the flesh (save), leaving about 1/4 inch shell. Mix the garlic & oil and brush the inside of the zucchini. Sprinkle with salt, place on a baking sheet cut side down and bake until just tender, about 20 minutes.

Heat the olive oil in a skillet. Add the onion, cumin, 1/4 tsp salt and a few pinches of cayenne. Saute over medium heat until the onion is soft, about 5 minutes, then add the corn, garlic, and 1/2 tsp salt. Saute until the corn is tender, about 10 minutes. Add the reserved zucchini flesh and saute for 2 more minutes, until just tender. Transfer to a bowl and toss with the chilies, cilantro and most of the cheese. Taste and adjust salt & cayenne.

Mound the filling into the zucchini shells and place in a lightly oiled baking dish, cover, and bake for 25 -30 minutes. Uncover, sprinkle with remaining cheese and broil until lightly brown.

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