Cheesy Sweet Corn Zucchini Boats
Zucchini boats are such an easy summer side dish and meal. Whether it’s meatless Monday or taco Tuesday, the zucchini boat can do it all!
Servings 8 servings
Ingredients
- 4 medium small zucchini approximately 6 1/2 inches long
- 2 ears of corn cooked and cut off the cob
- 4 ounces cream cheese 1/2 brick
- 3 slice of bacon cooked and crumbled
- 1/4 cup onion diced small
- 1/4 cup chopped sun dried tomatoes oil packed in jar
- 1/4 cup sour cream
- 1 tsp hot sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 tsp Italian seasoning
- 3/4 cup cheese divided (I used 1/2 cup cheddar, 1/4 cup pepper jack cheese)
Instructions
- Preheat oven to 375 degrees. Prepare a large metal baking sheet with parchment paper, set aside.
- To a medium bowl, add the cream cheese, sour cream, hot sauce, garlic powder, chili powder, smoked paprika and salt. Stir with a spatula until combined and there are no lumps. Add the sweet corn, diced onion, sun-dried tomatoes and 1/2 cup shredded cheese and gently stir until mixed well.
- Cut each zucchini in half and cut off the stem ends. Using a small spoon or melon baller, scoop out the flesh in the center of each zucchini half, leaving 1/4 - 1/2 inch shell. Place zucchini halves on the prepared baking sheet, skin side down. Brush each zucchini with olive oil and sprinkle with Italian seasoning. Fill each zucchini boat to the top with prepared sweet corn filling. Top with remaining 1/4 cup of cheese. Bake for 25-30 minutes, until zucchini is crisp tender and all the cheese melted. Let sit for 5 minutes and enjoy.