Cookbook:Cornbread Stuffed Zucchini

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

  • 4 small zucchini, halved lengthwise
  • 2 cups crumbled cornbread, divided
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup cream cheese
  • 4 eggs, separated
  • 1 1/2 cups grated Monterrey Jack cheese
  • 1/8 tsp cream of tartar

Procedure[edit | edit source]

  1. Scoop out column of seeds in zucchini halves using a teaspoon or a grapefruit spoon. Set aside.
  2. Combine 1 cup cornbread with salt, pepper, egg yolks, and cream cheese. Set aside.
  3. Beat egg whites to stiff peaks with cream of tartar. Stir in 1/4 of the egg whites.
  4. Gently fold in remaining egg whites. Place enough mixture to fill the column in the zucchini.
  5. Combine remaining cornbread and Monterrey Jack cheese. Sprinkle over top of each zucchini half.
  6. Bake in a 400 degree F oven 30-35 minutes or until browned and bubbly on top. Serve warm.