0.0 – 0 reviews • Recipes for Parties
| Level: |
Easy |
| Total: |
50 min |
| Prep: |
35 min |
| Cook: |
15 min |
| Yield: |
8 servings |
| Level: |
Easy |
| Total: |
50 min |
| Prep: |
35 min |
| Cook: |
15 min |
| Yield: |
8 servings |
Ingredients
- 4 medium zucchini
- 4 ears corn, husks removed
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon chopped fresh mint leaves
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 2 to 3 ounces grated Parmesan
Instructions
- Preheat the grill to medium.
- Slice the zucchini lengthwise, scoop out seeds and pulp and discard.
- Grill the corn until charred, then remove them from the grill and cut the kernels off the cobs.
- In a medium bowl add the corn and the butter and toss to coat.
- Add the herbs and garlic and season with salt and pepper, to taste. Stir in 1 to 2 ounces of the grated Parmesan.
- Stuff the zucchini with the corn mixture and grill over medium heat until warm. Sprinkle with the remaining Parmesan and serve when the cheese melts.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
123 |
| Total Fat |
6 g |
| Saturated Fat |
4 g |
| Carbohydrates |
13 g |
| Dietary Fiber |
2 g |
| Sugar |
6 g |
| Protein |
6 g |
| Cholesterol |
14 mg |
| Sodium |
380 mg |
| Serving Size |
1 of 8 servings |
| Calories |
123 |
| Total Fat |
6 g |
| Saturated Fat |
4 g |
| Carbohydrates |
13 g |
| Dietary Fiber |
2 g |
| Sugar |
6 g |
| Protein |
6 g |
| Cholesterol |
14 mg |
| Sodium |
380 mg |