Corn-Stuffed Zucchini
Zucchini stuffed with corn is a delicious and healthy combination. This recipe is low in sodium, which helps keep blood pressure control in check, providing less stress on the kidneys. It is also low in saturated and total fat, helping blood vessels supply necessary oxygen and nutrients to the heart and kidneys.
This recipe comes to us from the National Kidney Foundation.
Serves 4
Ingredients
- 3/4 tsp, leaves Dried Thyme
- 1/2 tsp, ground Black Pepper
- 1/2 cup pieces Mushrooms, White, Raw
- 2 ounce Cheddar or Dairy-free Cheese
- 4 tbsp chopped Chives
- 1/4 cup, chopped Onion
- 1 1/2 cup Frozen Corn
- 6 medium Squash – Zucchini
Directions
Cut zucchini in halves lengthwise.
Cook in boiling water for 10 minutes.
Carefully remove pulp.
Drain corn and zucchini pulp well and combine with onion, mushrooms, pepper, chives, and thyme.
Pile mixture in zucchini shells and place in a 13 X 9 inch pan. Sprinkle with cheese.
Bake, uncovered, at 350 F for 20 minutes.