Mexican-Style Stuffed Zucchini

Mexican-Style Stuffed Zucchini

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  • 2 large zucchini
  • 1/2 cup cream cheese, softened to room temperature
  • 1 1/2 cups frozen corn kernels, thawed
  • 1/3 cup breadcrumbs or almond meal/flour
  • 3 tablespoons thinly sliced green onions, green part only
  • 1/2 teaspoon salt


Preheat oven to 400º F. Slice zucchini in half lengthwise and scoop out the center with a small spoon to make a channel down the middle of each half.

In a small bowl, combine remaining ingredients. Stuff 1/4 of the mixture into each zucchini half. Place on an oiled baking dish and roast until zucchini is crisp-tender, about 20 minutes.

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