Corn Souffle Stuffed Zucchini Recipe

Comforting and Flavorful! This Corn Soufflé Stuffed Zucchini dish is a great fit for almost any meal!

Ingredients

• 1 package (12 oz.) STOUFFER'S Corn Souffle, defrosted*
• 3 medium zucchini, cut in half lengthwise, seeds and pulp removed
• 1/4 cup sliced green onions
• 2/3 cup shredded Swiss cheese, divided

Preparation

1. PREHEAT oven to 350° F.
2. COMBINE corn soufflé, onions and 1/3 cup cheese in small bowl. Fill zucchini halves with corn soufflé mixture; top with remaining cheese. Place on baking sheet.
3. BAKE for 30 to 35 minutes.

Serves 3 servings

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ASPARAGUS PUFFS

General Cooking Tip:

Add a little zest: When a recipe calls for a “zest” of a citrus fruit, it’s referring to the colorful outer part of the skin, not the inner white part, which is known as the pith. The zest contains all of the aromatic citrus oils and provides a hint of citrus tang to the recipe. A simple method of obtaining a fine zest is by rubbing the fruit against the smallest holes of a cheese grater.