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Cornbread Stuffed Zucchini

Cornbread Stuffed Zucchini — a zucchini recipe, 8 ingredients.

Zucchini

contains glutencontains dairycontains eggscontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 4 small zucchini, halved lengthwise
  • 2 cups crumbled cornbread, divided
  • ½ tsp salt
  • ½ tsp freshly-ground black pepper
  • ½ cup cream cheese
  • 4 eggs, separated
  • 1 ½ cups grated Monterey Jack cheese
  • ⅛ tsp cream of tartar
Make it lactose-friendly
  • ½ cup cream cheese → lactose-free cream cheese
  • 1 ½ cups grated Monterey Jack cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Scoop out the column of seeds in zucchini halves using a teaspoon or a grapefruit spoon. Set aside.
  2. Combine 1 cup cornbread with salt, pepper, egg yolks, and cream cheese. Set aside.
  3. Whip egg whites to stiff peaks with cream of tartar. Stir in ¼ of the egg whites.
  4. Gently fold in remaining egg whites. Place enough mixture to fill the column in the zucchini.
  5. Combine remaining cornbread and Monterrey Jack cheese. Sprinkle over top of each zucchini half.
  6. Bake in a 400°F oven for 30–35 minutes or until browned and bubbly on top. Serve warm.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0