Stuffed Zucchini Squash

By Bettye

Adapted from Diana Kennedy's book, Cuisines of Mexico. Serve as an entree with a salad, Arroz Blanco, and Frijoles Refritos or as a side dish for poultry or grilled meats.

Ingredients

• 6 large zucchini squash
• 2 cups fresh corn cut from the cob or frozen corn kernels, thawed
• 2 T. milk
• 1 t. sea salt
• 2 eggs
• 1 cup (4 oz.) shredded Monterey Jack cheese
• 4 T. butter, softened
• 2 cups Salsa Ranchera, warmed

Preparation

Step 1

Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch casserole dish and set aside. Cut the zucchini in half lengthwise. Use a melon baller to scoop out the center and make small boats, discarding the pulp. (Take care not to puncture sides or bottom). Place in the prepared baking dish and set aside. Combine corn, milk, salt, and eggs in a blender and blend to a coarse puree. Stir in 1/2 cup of the shredded cheese. Divide the corn mixture into equal potions and spoon into the zucchini shells. Top each with a portion of the remaining 1/2 cup cheese and a dollop of butter. Cover with foil and bake for 30- 45 minutes, or until the custard is set. Place 2 boats on each plate and spoon warm Salsa Ranchera over the top. Serves 6 as an entree or 12 as a side dish.