Cornbread Stuffed Zucchini
Source and licence
"Cornbread Stuffed Zucchini" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cornbread_Stuffed_Zucchini, revision 4518720), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cornbread_Stuffed_Zucchini&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518720
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 4 small zucchini, halved lengthwise
- 2 cups crumbled cornbread, divided
- ½ tsp salt
- ½ tsp freshly-ground black pepper
- ½ cup cream cheese
- 4 eggs, separated
- 1 ½ cups grated Monterey Jack cheese
- ⅛ tsp cream of tartar
Method
- Scoop out the column of seeds in zucchini halves using a teaspoon or a grapefruit spoon. Set aside.
- Combine 1 cup cornbread with salt, pepper, egg yolks, and cream cheese. Set aside.
- Whip egg whites to stiff peaks with cream of tartar. Stir in ¼ of the egg whites.
- Gently fold in remaining egg whites. Place enough mixture to fill the column in the zucchini.
- Combine remaining cornbread and Monterrey Jack cheese. Sprinkle over top of each zucchini half.
- Bake in a 400°F oven for 30–35 minutes or until browned and bubbly on top. Serve warm.