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Corn-Stuffed Zucchini

Corn-Stuffed Zucchini


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35 m servings 461 cals
Serving size has been adjusted!
Original recipe yields 3 servings


  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 1046 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Scrape the seeds and some of the meat from each zucchini and transfer to a bowl; add 3/4 of the Mexican cheese blend, corn, egg, salt, and pepper and mix well. Spoon corn mixture into the hollowed-out zucchini shells and arrange on a baking sheet.
  3. Bake in the preheated oven for 20 minutes. Sprinkle the remaining cheese over each stuffed zucchini and continue baking until cheese is melted, about 5 minutes.


  • Cook's Note:
  • Mixing the zucchini meat into the corn mixture is optional.

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Read all reviews 2
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This was a bit bland tasting. I would use a sharp cheddar cheese along with some crushed red pepper flakes to up the flavor.

Added some canned diced green Ortega chilies and garlic salt.

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