Serves 6-8 Difficulty
6 medium zucchini 1 garlic clove, minced 1 Tablespoon olive oil Salt
For filling: 1 Tablespoon olive oil 1 cup chopped red onion 1/2 teaspoon ground cumin Salt Pinch of cayenne pepper 3 cups fresh corn kernels 3 garlic cloves, minced 1 cup diced zucchini, from separate zucchini, unpeeled 1 jalapeno pepper, seeded and minced 2 Tablespoons fresh cilantro, chopped 1 Tablespoon fresh oregano, chopped 3/4 cup grated cheddar cheese
Preheat oven to 375 degrees F.
Cut each zucchini in half, lengthwise and scoop out centers.
In a small bowl, mix garlic and olive oil; and brush on the insides of zucchini. Sprinkle with salt and place on a baking sheet cut-side down. Bake for 20 minutes.
Heat remaining 1 tablespoon oil in a skillet. When hot, add onion, cumin, 3/4 teaspoon salt and a pinch of cayenne pepper. Saute over medium heat until onion is translucent. Add corn, and garlic. Saute until corn is tender, about 10 minutes. Add chopped zucchini and continue sauteeing until zucchini is just tender.
Transfer mixture to a bowl. Add jalapeno, cilantro, oregano and cheese to mixture and toss. Season to taste with salt and pepper.
Mound filling into each halved zucchini and place in a greased baking dish. Bake for 25-30 minutes.
Cut each zucchini into 3 or 4 pieces and serve immediately.