Yellow Zucchini with 3 Cheeses & Corn
Servings
6as a side
Servings
6as a side
Ingredients
Instructions
  1. Wash and cut the zucchini in half, lengthwise. Using a small spoon, scoop out and discard pulp from each half leaving sturdy walls around the edges. Over medium heat in a pan, add the oil and sauté the onions till golden brown (about 5 minutes), reduce heat and add garlic, corn and tomato. Cook for a further two minutes.
  2. Place mixture in a bowl and add the ricotta, Gruyere, parsley, celery seed, egg, salt, pepper. Stir gently till incorporated.
  3. In a pan or casserole dish, place the six zucchini boats. Fill each boat with enough of the ricotta mixture that it mounds slightly but doesn’t spill over the edges of the zucchini. Sprinkle with Parmesan. Bake the zucchini till it is soft and tops are lightly browned, about 30 minutes.
Recipe Notes

Preheat 375F oven