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ITALIAN HERB CORN AND RICE ZUCCHINI BOATS

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 4
INGREDIENTS
  • 4 medium zucchini
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pkg (12 oz each) Alexia® Italian Herb Corn with Sundried Tomatoes
  • 3/4 cup cooked white basmati rice
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup Culinary Circle Grated Parmesan Cheese
  • 1 tablespoon Chopped fresh parsley, optional
DIRECTIONS

Preheat oven to 425°F. Cut zucchini in half lengthwise. Using a melon baller or spoon, scoop out zucchini flesh, leaving about 1/4-inch border. Reserve flesh for another use.

Brush zucchini halves with oil. Sprinkle with garlic, salt and pepper. Place zucchini on parchment paper-lined baking sheet. Bake 13 to 15 minutes or until tender.

Meanwhile, prepare corn according to package directions.

Toss corn with rice, mozzarella and Parmesan cheeses. Spoon mixture evenly into zucchini halves.

Return to oven. Bake 8 to 10 minutes more or until filling is hot. Sprinkle with parsley, if desired.