A couple of months ago, I came across a recipe for zucchini boats. Since zucchini is one of my favorite vegetables, the thought of having an entire half of a zucchini stuffed with whatever I decided to put in there was very, very tempting. The first time I made them, I stuffed them with a combination of onions, green bell peppers, the zucchini pulp, and mushrooms…then topped with mozzarella cheese. Although they were delicious, my husband made a suggestion.
“You know, I think they’d be even better if they were stuffed with homemade creamed corn.” I looked at him and gasped. “That sounds AMAZING!!” and I patted him on the back. “Good suggestion. I’ll get on that.” Sure enough, two days later, his suggestion was put to the test…and got an A in my book. I look forward to more experiments of what can be stuffed in these delicious zucchini.
2 large zucchini (makes 4 servings)
salt and pepper to taste
Preheat oven to 350 degrees. Slice zucchini in half, lengthwise. Chop of ends, and scoop out center of zucchini, leaving about a 1/2 inch edge around sides and bottom. Brush zucchini with olive oil, sprinkle with desired salt and pepper. Bake for 25 minutes, or until zucchini is tender. Top with creamed corn, garnish with your choice of cheese (optional).
12 oz. package fronzen corn kernels, thawed
1/2 cup heavy cream
1/2 teaspoon salt
1 tablespoon sugar
1/8 teaspoon black pepper
1 tablespoon butter
1/2 cup milk
1 tablespoon flour
1/4 cup freshly grated parmesan cheese
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat and stir in parmesan cheese until melted. Spoon into zucchini boats after they are done cooking in the oven.