RCI-BR.001.0088.001

Cornbread Stuffed Zucchini

Name: Cornbread Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small zucchini (halved lengthwise); 2 cups crumbled cornbread (divided); 1/2 tsp salt; 1/2 tsp freshly ground black pepper; 1/2 cup cream cheese; 4 unit eggs (separated); 1 1/2 cups grated Monterrey Jack cheese; 1/8 tsp cream of tartar

Cornbread Stuffed Zucchini from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

zucchini
halved lengthwise
4 small
crumbled cornbread
divided
2 cups
salt
1/2 tsp
freshly ground black pepper
1/2 tsp
cream cheese
1/2 cup
eggs
separated
4 unit
grated Monterrey Jack cheese
1 1/2 cups
cream of tartar
1/8 tsp

Method

Scoop out column of seeds in zucchini halves using a teaspoon or a grapefruit spoon. Set aside.

Combine 1 cup cornbread with salt, pepper, egg yolks, and cream cheese. Set aside.

Beat egg whites to stiff peaks with cream of tartar. Stir in 1/4 of the egg whites.

Gently fold in remaining egg whites. Place enough mixture to fill the column in the zucchini.

Combine remaining cornbread and Monterrey Jack cheese. Sprinkle over top of each zucchini half.

Bake in a 400 degree F oven 30-35 minutes or until browned and bubbly on top. Serve warm.

Cornbread Stuffed Zucchini

Ingredients

Method

What Makes This Variant Distinct