Zucchini Stuffed with Corn and Cheese

[Guest guest]

Zucchini Stuffed with Corn and Cheese

 

2 narrow 6 to 7 inch long zucchini or yellow squash

1 cup corn kernels

1/2 to 2/3 cup ricotta cheese

1 to 2 tbsps. chopped chives, optional

2 garlic cloves, chopped

salt and freshly ground black pepper

3/4 cup grated cheddar cheese

 

Blanch squash in boiling salted water for 5 minutes. Place under cold water and

drain. Halve and scoop out the seeds, forming cavities. Coarsely purée the corn

and ricotta cheese in a food processor or food mill. Add the chives (if you

wish) and garlic, season with salt and pepper. Fill squash halves with the

mixture, mounding slightly. Cover with grated cheese. Place in a buttered

casserole and bake, covered, in a preheated 350 degree oven for 15 minutes.

Uncover and bake 20 to 25 minutes or longer, until the squash is tender and the

topping is browned. Serves 4.

 

 

 

 

 

[Guest guest]

This sounds like it makes a very pretty presentation. Thanks for sharing this

great recipe.

Judy

-

Joe Petrini

Tuesday, December 02, 2008 10:53 PM

Zucchini Stuffed with Corn and Cheese

 

 

Zucchini Stuffed with Corn and Cheese

 

2 narrow 6 to 7 inch long zucchini or yellow squash

1 cup corn kernels

1/2 to 2/3 cup ricotta cheese

1 to 2 tbsps. chopped chives, optional

2 garlic cloves, chopped

salt and freshly ground black pepper

3/4 cup grated cheddar cheese

 

Blanch squash in boiling salted water for 5 minutes. Place under cold water

and drain. Halve and scoop out the seeds, forming cavities. Coarsely purée the

corn and ricotta cheese in a food processor or food mill. Add the chives (if you

wish) and garlic, season with salt and pepper. Fill squash halves with the

mixture, mounding slightly. Cover with grated cheese. Place in a buttered

casserole and bake, covered, in a preheated 350 degree oven for 15 minutes.

Uncover and bake 20 to 25 minutes or longer, until the squash is tender and the

topping is browned. Serves 4.

 

[Guest guest]

In my mind I am pouring a little salsa over these and shoveling them in my

mouth! LOL

Thanks for the image to get me through the day.  My banana on my desk is looking

meak compared to the zucchini in my head!

Cassie

 

 

 

 

 

 

 

--- On Tue, 12/2/08, Joe Petrini <mambo_italiano_joe wrote:

Joe Petrini <mambo_italiano_joe

Zucchini Stuffed with Corn and Cheese

 

Tuesday, December 2, 2008, 11:53 PM

 

 

 

 

 

 

 

 

 

 

 

Zucchini Stuffed with Corn and Cheese

 

 

 

2 narrow 6 to 7 inch long zucchini or yellow squash

 

1 cup corn kernels

 

1/2 to 2/3 cup ricotta cheese

 

1 to 2 tbsps. chopped chives, optional

 

2 garlic cloves, chopped

 

salt and freshly ground black pepper

 

3/4 cup grated cheddar cheese

 

 

 

Blanch squash in boiling salted water for 5 minutes. Place under cold water and

drain. Halve and scoop out the seeds, forming cavities. Coarsely purée the corn

and ricotta cheese in a food processor or food mill. Add the chives (if you

wish) and garlic, season with salt and pepper. Fill squash halves with the

mixture, mounding slightly. Cover with grated cheese. Place in a buttered

casserole and bake, covered, in a preheated 350 degree oven for 15 minutes.

Uncover and bake 20 to 25 minutes or longer, until the squash is tender and the

topping is browned. Serves 4.