Laura Elliott’s Zucchini Filled with Corn, Chilies, and Smoked Cheese

The Zucchini:

  • 6 medium-size zucchini, about 6 inches long
  • 1 garlic clove, finely chopped
  • 1 Tablespoon light olive oil
  • Salt

Preheat the oven to 375.  Cut the zucchini in half lengthwise, leaving
the ends on.  Scoop out the centers of the zucchini, leaving about a
1/4-inch shell.  Save the scooped flesh to add to the filling.  Mix the
garlic and olive oil and brush the inside of the zucchini.  Sprinkle
with salt, place on a baking sheet cut side down, and bake until just
tender, about 20 minutes.  The zucchini will finish cooking after
they’re filled.

The Filling:

  • 1 Tablespoon light olive oil
  • 1/2 medium-size red-onion, chopped, about 1 cup
  • 1 teaspoon cumin seed, toasted and ground
  • Salt and cayenne pepper
  • 3 or 4 ears of corn, shaved, about 3 cups kernels
  • 3 garlic cloves, finely chopped
  • 1 cup diced zucchini, either the scooped zucchini flesh or a new zucchini so green skin will show in the filling
  • 2 jalapeno or serrano chilies, seeded and thinly sliced
  • 2 Tablespoons chopped cilantro (may be skipped if cilantro is not to your taste)
  • 1 Tablespoon chopped fresh marjoram
  • 2 ounces smoked cheddar cheese, grated, about 3/4 cup

Preheat oven 375. 

Heat the olive oil in a medium-size skillet.  Add the
onion, the cumin, 1/4 teaspoon salt, and a few pinches of cayenne.
Saute over medium heat until the onion is soft, about 5 minutes, then
add the corn, garlic, and 1/2 teaspoon salt.  Saute until just tender.
Transfer the vegetables to a bowl.

Toss the chilies, cilantro, marjoram, and cheese with the filling.
Season to taste with salt and cayenne.

Mound the filling into the zucchini, place in a lightly oiled baking
dish, cover, and bake for 25 to 30 minutes.