Zucchini Boats with Corn
- 2 zucchini (the oval Magda works best) about 6-8 inches long, cleaned but not peeled
- 2 Tbsps. butter
- 1 cup fresh corn, cut from about 2-3 ears corn
- ½ bell pepper, chopped fine
- 1 large egg
- ½ c yellow corn meal
- Salt and pepper to taste
- 1 Tbsp fresh chopped parsley
Slice the zucchini in half lengthwise. Scoop out the seedy pulp, leaving the shells. Saute the pepper and corn in the melted butter until the pepper is just tender. In a separate bowl, beat the egg and add the corn meal, salt, pepper and parsley. Combine both mixtures and spoon into the zucchini shells.
Bake in a 375o oven for about 20 minutes. To make it spicier, add ½ cup hot salsa.