Baked Stuffed Zucchini
|Zucchini||18 Ounce (3 Medium Ones, 170 Gram/ 6 Ounce Each)|
|Water||3 Quart (3 Liter)|
|Unsalted butter||45 Milliliter (3 Tablespoon)|
|Minced white onion||60 Milliliter (1/4 Cup)|
|Garlic||1 Clove (5 gm), minced|
|Corn kernels||310 Milliliter (Fresh / Frozen, 1 1/4 Cup)|
|Poblano chilies||2 , roasted, peeled, seeded, deveined chopped (Fresh Ones)|
|Shredded queso chihuahua/Monterey jack cheese||125 Milliliter (1/2 Cup)|
|Minced fresh coriander||30 Milliliter (2 Tablespoon)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
1. Cut zucchini lengthwise into halves; scoop out pulp, leaving 1/4-inch (6-mm) thick shells. Chop pulp; reserve.
2. Heat the water in large saucepan over high heat to boiling. Add zucchini shells; simmer over medium-high heat 3 minutes. Drain and immediately rinse under cold running water. Invert shells on several layers paper toweling to drain well.
3. Heat butter in 10-inch (25-cm) skillet over medium heat until hot. Add onion and garlic; saute until soft, about 3 minutes. Add zucchini pulp; saute 1 minute. Add corn and chilies; saute until corn is crisp-tender, about 3 minutes. Remove from heat; let stand until slightly cool, about 10 minutes.
4. Heat oven to 350°F (180°C). Add cheese, minced coriander, salt and pepper to corn mixture; mix well. Spoon into zucchini shells, dividing evenly. Place shells in buttered, shallow baking dish. Bake until vegetables are heated through and cheese is melted, 15 to 20 minutes.