April 5, 2015 Idea's - Italian Herb Corn and Rice Zucchini Boats

Ingredients

• 4 medium zucchini
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 package (12 ounces) Alexia Italian Herb Corn with Sundried Tomatoes
• 3/4 cup cooked white basmati rice (or quinoa for added protein and fiber)
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley, optional

Preparation

1. Preheat oven to 425°F.
2. Cut zucchini in half lengthwise. Using melon baller or spoon, scoop out zucchini flesh, leaving about 1/4-inch border.
3. Brush zucchini halves with oil. Sprinkle with garlic, salt and pepper. Place zucchini on parchment paper-lined baking sheet. Bake 13–15 minutes or until tender.
4. Meanwhile, prepare corn according to package directions. Toss corn with rice and cheeses. Spoon mixture evenly into zucchini halves.
5. Return to oven. Bake 8–10 minutes more or until filling is hot. Place zucchini under broiler for golden brown top. Sprinkle with parsley, if desired.

Serves
4 (2 halves each)

Hands on Time:
25 minutes

Total Time:
50 minutes