Cornbread Stuffed Zucchini
Cornbread Stuffed Zucchini turns leftover cornbread into a light, soufflé-style filling baked inside tender zucchini boats. Whipped egg whites folded into a cream cheese and cornbread base keep the stuffing airy rather than dense. A topping of more crumbled cornbread and Monterey Jack bakes into a browned, cheesy crust. It is a good use for a day-old pan of cornbread and works as a side or a light meatless main.
Instructions
Use a teaspoon or a grapefruit spoon to scoop the column of seeds out of each zucchini half. Set the hollowed halves aside.
In a bowl, mix 1 cup of the cornbread with the salt, pepper, egg yolks and cream cheese until combined. Set this aside.
Whip the egg whites with the cream of tartar until they hold stiff peaks. Stir about a quarter of the whites into the cornbread mixture to loosen it.
Gently fold in the remaining whites so the mixture stays airy. Spoon enough of it into each zucchini half to fill the hollow.
Mix the remaining cornbread with the Monterey Jack and sprinkle it over the top of each zucchini half.
Bake in a 400°F oven for 30 to 35 minutes, until the tops are browned and bubbling. Serve warm.
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