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Fresh Zucchini Rellenos

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A satisfying main dish with lots of color and flavor.

  • 6 medium zucchini
  • 1 1/2 cups fresh corn kernels (use frozen and defrosted if fresh in unavailable)
  • 2 eggs
  • 2 T milk
  • 1/4 tsp salt
  • 2 T chopped fresh Anaheim mild green chiles (or used canned mild green 'California' chiles)
  • 1/2 pound grated cheddar cheese
  • 2 T butter, at room temperature

Preheat oven to 350˚ F. 

Cut zucchini in half lengthwise. Carefully scoop out the flesh and discard or save for another use. Place the zucchini shells in a greased shallow baking pan in a single layer. Combine the corn, eggs, milk and salt in a blender and blend to a course puree. Add chopped chiles. Mix 1 1/2 cups of the grated cheese into the corn mixture. (Reserve 1/2 cup for topping.) Fill the zucchini shells with the corn mixture. Sprinkle with the remaining cheese. Dot with butter. Cover with foil and bake until tender, approximately 30 minutes. Do not over bake. Top with the freshly cooked tomato sauce.

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

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Preheat oven to 350˚ F. 

Cut zucchini in half lengthwise. Carefully scoop out the flesh and discard or save for another use. Place the zucchini shells in a greased shallow baking pan in a single layer. Combine the corn, eggs, milk and salt in a blender and blend to a course puree. Add chopped chiles. Mix 1 1/2 cups of the grated cheese into the corn mixture. (Reserve 1/2 cup for topping.) Fill the zucchini shells with the corn mixture. Sprinkle with the remaining cheese. Dot with butter. Cover with foil and bake until tender, approximately 30 minutes. Do not over bake. Top with the freshly cooked tomato sauce.

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive