Zucchini Boats Stuffed with Succotash Recipe

Zucchini Boats Filled with Succotash

Adapted from a recipe by Mary Sue Milliken and Susan Feniger

Watch the step-by-step video for this dish.

• Difficulty: Simple
• Makes: 4 servings
• Nutritional Info Per Serving:
  • Serving Size: 1/4 of total
  • Calories: 312
  • Total Fat: 18 g
  • Saturated Fat: 7 g
  • Carbs: 30 g
  • Dietary Fiber: 6 g
  • Sugars: 16 g
  • Protein: 13 g
  • Cholesterol: 64 mg
  • Sodium: 744 mg

Ingredients:

• 4 large zucchinis, sliced lengthwise
• 2 tbsp olive oil
• 4 shallots, finely chopped
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cup corn kernels (fresh, or frozen and thawed)
• 1/2 cup frozen baby lima beans, thawed
• 1/2 cup Panela cheese or ricotta cheese
• 1 large egg
• 1 tbsp unsalted butter, cubed

Directions:

1. Preheat the oven to 400F (200C).
2. Using a melon baller or spoon, scoop the seed core from each zucchini half, leaving about a 1/2-inch shell. Reserve and coarsely chop the scooped zucchini flesh.
3. Warm the olive oil in a skillet over medium heat. Add the shallots, salt, and pepper and saut about 5 minutes until softened and golden. Add the chopped zucchini flesh, 1 cup of the corn, and the lima beans; saut over high heat 46 minutes. Remove from heat and let cool.
4. Place the remaining 1/4 cup corn, the cheese, and the egg in a food processor and blend until smooth. Scrape into a large bowl and fold in the cooled cornlima mixture.
5. Divide the filling among the zucchini shells, mounding slightly. Arrange the filled zucchinis in a roasting pan and cover with foil.
6. Roast 20 minutes, uncover, then bake an additional 10 minutes until the filling sets and turns lightly golden and the zucchini is tender.
7. Remove from the oven and serve two stuffed zucchini halves per person.