Guest guest Posted December 2, 2008 Report Share Posted December 2, 2008 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2008 Report Share Posted December 2, 2008 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2008 Report Share Posted December 3, 2008 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. Quote Link to comment Share on other sites More sharing options...
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