Corn Stuffed Zucchini


4 medium zucchini

1-1/2 cups fresh corn kernals (if using canned corn, drain well)

1 small onion, chopped

1/2 teaspoon garlic powder (NOT garlic salt)

1 teaspoon Lawrey's seasoned salt

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon sugar

2 tablespoon margarine

1/4 cup chopped parsley

1 cup grated cheddar cheese (divided)



Cut off ends of zucchini. Cook unpeeled zucchini whole in small amount of boiling water about 5 minutes. Cut in half lengthwise. Carefully remove insides leaving 1/4" shell. Chop removed pulp finely. Put pulp, corn, onion, garlic powder, seasoned salt, salt and pepper, and sugar, in melted butter in a skillet and cook on medium, stirring occasionally, until the mixture thickens, about 10 minutes. Add parsley and 1/2 cup grated cheese.

Put zucchini shells in shallow baking dish and fill with corn mixture. Sprinkle with remainder of cheese. Bake uncovered in 350 degree oven for 30 minutes.

Serves 4


I got this out of the local newspaper - I usually use about double the

amount of cheese called for. Also, depending on what you call medium

zucchini I found that this recipe is prettty much 4 servings of a main

dish and halving the recipe works as a side dish. Enjoy!