香港新浪網 MySinaBlog
« 上一篇 | 下一篇 »
benjamiy@outlook.com | 16 February, 2016 | 一般 | (8 Reads)


Stuff zucchini with corn for the ultimate summer appetizer Cloud Backup.
Total Time: 0:30
Prep: 0:20
Level: Easy
Serves: 4
Ingredients

    4 med. zucchini (about 1 1/2 lb. total)
    2 tsp. olive oil
    2 c. fresh corn kernels (from 2 ears)
    1/2 red chile pepper (seeded for less heat, if desired), finely chopped
    2 tbsp. fresh flat-leaf parsley, chopped
    1 tbsp. Fresh Tarragon, chopped
    1/4 c. grated Asiago cheese (about 1 oz.)

Directions

    Place a rimmed baking sheet in the oven and heat oven to 450 degrees F. Cut the zucchini in half lengthwise and, using a teaspoon, hollow out the zucchini OoMs.
    Brush the cut side with 1 tsp oil and place on the heated baking sheet, cut-side down. Roast for 5 minutes.
    Meanwhile, in a large bowl, toss together the corn, scallions, chile, remaining teaspoon oil, and 1/4 teaspoon each salt and pepper. Fold in the herbs, then the Asiago.
    Turn the zucchini cut-side up and season with 1/4 teaspoon each salt and pepper. Divide the corn mix along the zucchini halves (about 1/4 cup each) and continue roasting until the zucchini and corn are just tender, 10 to 12 minutes more Hong Kong Travel Agency.