Mexican-Style Stuffed Zucchini recipe | PCC Community Markets
Ingredients - 2 large zucchini - 1/2 cup cream cheese, softened to room temperature - 1 1/2 cups frozen corn kernels, thawed - 1/3 cup breadcrumbs or almond
Ingredients
- 2 large zucchini
- 1/2 cup cream cheese, softened to room temperature
- 1 1/2 cups frozen corn kernels, thawed
- 1/3 cup breadcrumbs or almond meal/flour
- 3 tablespoons thinly sliced green onions, green part only
- 1/2 teaspoon salt
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