Corn and Herb-Stuffed Zucchini

Women‍‍`s Corner
September 29, 2022

Stuff zucchini with corn for the ultimate summer appetizer.

Ingredients:

- 4 med. zucchini (about 1 1/2 lb. total)

- 2 tsp. olive oil

- 2 c. fresh corn kernels (from 2 ears)

- 1/2 red chile pepper (seeded for less heat, if desired), finely chopped

- 2 tbsp. fresh flat-leaf parsley, chopped

- 1 tbsp. Fresh Tarragon, chopped

- 1/4 c. grated Asiago cheese (about 1 oz.)

Method: Place a rimmed baking sheet in the oven and heat oven to 450 degrees F. Cut the zucchini in half lengthwise and, using a teaspoon, hollow out the zucchini. Brush the cut side with 1 tsp oil and place on the heated baking sheet, cut-side down. Roast for 5 minutes. Meanwhile, in a large bowl, toss together the corn, scallions, chile, remaining teaspoon oil, and 1/4 teaspoon each salt and pepper. Fold in the herbs, then the Asiago.

Turn the zucchini cut-side up and season with 1/4 teaspoon each salt and pepper. Divide the corn mix along the zucchini halves (about 1/4 cup each) and continue roasting until the zucchini and corn are just tender, 10 to 12 minutes more.

PER SERVING 144 CAL, 6 G FAT (1 G SAT FAT), 6 MG CHOL, 349 MG SOD, 6 G PRO, 20 G CAR, 3 G FIBER

This recipe is taken from https://www.goodhousekeeping.com/food-recipes/