RECIPE FROM "SANDY'S
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.
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!