I spent some time cooking with zucchini (again) the other day and I came up with a good recipe for stuffed zucchini. You can stuff zucchini with just about anything!
Corn & Cheese Stuffed Zucchini Recipe
6 medium-sized zucchini (about 7-9 inches long)
2 cups sweet corn
1 package cream cheese
salt & pepper
I used the light green zucchini as the "stuffers".
Just lightly rinse them off, slice lengthwise down the middle, and scoop out the seed cavity with a spoon.
Next, I used two golden zucchini for part of the stuffing. I thought it would be interesting to use two different colored zucchini. I would have used more colors, but I need to pick more of the black & white out at the farm (another drawback of having your house 13 minutes from your garden plot).
Chop them up.
Saute the onion & yellow zucchini in canola or olive oil until soft.
Next, add 2 cups sweet corn to the pan. I used some of my frozen sweet corn from last summer, but if fresh is available you could always cut it off the cob and toss it in. I also added 1 package of cream cheese (you may use low-fat if you prefer, or you could substitute with something like salsa if you prefer to skip the cheese). Cook & stir until everything is melted together. Season to taste with salt & pepper.
Next, spoon the mixture into the hollowed-out zucchini and top with a sprinkling of cheddar or colby cheese, if desired.
Bake at 350 degrees for 30 minutes.