- 2 large zucchini
- 2 tablespoons butter
- ½ cup onions, diced
- 1 cup whole-kernel yellow corn, frozen
- ½ cup bell pepper, diced
- ½ teaspoon California-style garlic pepper
- 4 Slices Borden® American Singles
Preheat oven to 400°F. Slice zucchini in half lengthwise; scoop out seeds and discard. Blanch zucchini halves in large pot of boiling water for 3 minutes; drain and pat dry. Set aside. Heat butter in skillet over medium heat. Add onions, corn, bell pepper and seasoning; sauté until tender-crisp. Transfer to bowl to cool. Slice cheese into ¼-inch pieces and add to corn mixture; mix thoroughly. Spoon filling equally into zucchini halves. Arrange stuffed zucchini on baking dish sprayed with nonstick cooking spray; bake uncovered for 15 minutes or until zucchini are tender and cheese is melted.
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Cook Time: 15 minutes