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

  • 3/4 tsp, leaves Dried Thyme
  • 1/2 tsp, ground Black Pepper
  • 1/2 cup pieces Mushrooms, White, Raw
  • 2 ounce Cheddar Cheese – Low Fat
  • 4 tbsp chopped Chives
  • 1/4 cup, chopped Onion
  • 1 1/2 cup Frozen Corn
  • 6 medium Squash – Zucchini

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.

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Nutrition Information

Corn-Stuffed Zucchini

Servings per Recipe: 4

Amount per Serving

Calories:  179

Calories from Fat:  54

Total Fat:  6g

Saturated Fat:  3g

Cholesterol:  15mg

Sodium:  142mg

Potassium:  1265mg

Carbohydrates:  25g

Dietary Fiber:  6g

Protein:  12g

Sugars:  7.5g

Calcium:  13%

Iron:  18%

View Our Nutritional Guidelines

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

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