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Cornbread Stuffed Zucchini

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518720

License: CC BY-SA 4.0 · Wikibooks contributors

#medium difficulty #recipes using cornbread #recipes using cream cheese #recipes using cream of tartar #recipes using egg #recipes using monterey jack #recipes using pepper #recipes using salt #recipes using zucchini #recipes without cooking time #recipes without servings #united states
Sauce Side Bread Baked

Ingredients

Scale
  • 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

Directions

  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.

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