Zucchini boats stuffed with succotash
Zucchini boats stuffed with succotash recipe in the zucchini category
Recipe ingredients:
- 4 large zucchini, halved lengthwise
- 2 tablespoons olive oil
- 4 shallots, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups corn, fresh off the cob, or use frozen thawed corn
- 1/2 cup frozen baby lima beans, thawed
- 1/2 cup panela cheese or ricotta
- 1 egg
- 1 tablespoon unsalted butter, cut into bits
Recipe method:
- Preheat oven to 400 degrees F.
- Use a melon baller to remove center core of seeds from each zucchini half, leaving hollowed out shells with about a 1/2 inch border of flesh.
- Set aside shells and chop flesh roughly.
- Heat olive oil in a small skillet over medium heat and add shallots, salt and pepper.
- Cook 5 minutes until soft and slightly golden.
- Add chopped zucchini centers, 1 cup of corn and the limas and saute over high heat 4 to 6 minutes.
- Remove from heat and let cool.
- In the bowl of a food processor fitted with the metal blade, place remaining 1/4 cup corn, cheese and egg.
- Process to blend thoroughly.
- Remove to a large bowl and mix in cooled corn and lima mixture.
- Divide the mixture among the zucchini shells, mounding up slightly.
- Place stuffed zucchini in a roasting pan and cover with foil.
- Roast for 20 minutes.
- Remove the foil and bake for another 10 minutes until filling is puffed up and firm and zucchini are soft.
- Remove from oven and serve.
Tags: boats, stuffed, succotash, recipe, zucchini, recipes, cooking