Southern_Living_June_2017

THE SL KITCHEN

JUNE 2017 / SOUTHERNLIVING.COM

126

Cornbread-Stuffed Zucchini

Choose squash that are uniform in shape

so they will cook evenly. The best kind

for this recipe are long, straight, and not

too skinny.

ACTIVE 20 MIN. - TOTAL 55 MIN.

SERVES 4|

3 cups coarsely crumbled

cornbread (about 10 oz.)

4 (12-oz.) zucchini

3 Tbsp. canola oil, divided

1 tsp. kosher salt, divided

16 oz. ground chicken

1 ⁄ 2 cup chopped red onion

4 garlic cloves, minced

(about 2 Tbsp.)

1 tsp. paprika

1 ⁄ 2 tsp. black pepper

6 oz. white Cheddar cheese,

shredded (about 1^1 ⁄ 2 cups)

1 ⁄ 2 cup fresh corn

3 Tbsp. chopped fresh flat-leaf

parsley

1. Preheat oven to 375°F. Spread cornbread
   in an even layer on one end of a baking
   sheet. Cut zucchini in half lengthwise.
   Using a serrated tomato corer or melon
   baller, scoop out zucchini pulp to equal
   3 cups pulp, leaving a^1 ⁄ 2 -inch shell intact.
   Coarsely chop 1^1 ⁄ 2 cups of pulp; reserve
   remaining pulp for another use. Brush
   zucchini shells with 2 tablespoons of the
   canola oil. Place zucchini shells on baking
   sheet with cornbread, and sprinkle with

(^1) ⁄ 4 teaspoon of the salt. Bake zucchini and
cornbread at 375°F until cornbread is lightly
browned, 8 to 10 minutes. Reduce oven
temperature to 350°F.

2. Heat remaining 1 tablespoon oil in a
   large skillet over medium-high. Add ground
   chicken to skillet; cook, stirring to crumble,
   until browned, 5 to 6 minutes. Add onion,
   garlic, paprika, pepper, reserved 1^1 ⁄^2 cups
   zucchini pulp, and remaining^3 ⁄ 4 teaspoon
   salt to skillet; cook, stirring occasionally,
   until onion is tender, about 3 minutes.
   Transfer mixture to a large bowl, and stir
   in cornbread, white Cheddar cheese, corn,
   and parsley. Divide chicken mixture evenly
   among zucchini shells. Place shells on a
   baking sheet.


3. Bake stuffed zucchini at 350°F until
   filling is lightly browned and zucchini is
   tender, 25 minutes.

TIP

This recipe can

also be made with

yellow zucchini or

summer squash.

Can’t tell the

difference?

Summer squash

(also called yellow

or crookneck

squash) is curved

with a narrow

neck; yellow

zucchini is long

and straight, like

the green kind.