Cornbread Stuffed Zucchini

Ingredients

3 cups coarsely crumbled cornbread

4 (12-oz.) zucchini

3 tablespoons canola oil, divided

1 teaspoon kosher salt, divided

16 ounces ground chicken

1/2 cup chopped red onion

4 garlic cloves, minced (about 2 Tbsp.)

1 1/4 teaspoon paprika

1/2 teaspoon black pepper

6 ounces white Cheddar cheese, shredded (about 1 1/2 cups)

1/2 cup fresh corn (frozen ok)

3 tbs fresh flat leaf parsley

Directions

Preheat oven to 375°F.
Spread cornbread in an even layer on one end of a baking sheet.
Cut zucchini in half lengthwise.
scoop out zucchini pulp; leaving a 1/2-inch shell intact and reserve 1 1/2 cups of pulp coarsely chopped.
Brush zucchini shells with 2 tablespoons of the canola oil.
Place zucchini shells on baking sheet with cornbread, and sprinkle with 1/4 teaspoon of the salt.
Bake zucchini and cornbread at 375°F until cornbread is lightly browned, 8 to 10 minutes.
Heat remaining 1 tablespoon oil in a large skillet over medium-high. Brown ground chicken 5 to 6 minutes.
Add onion, garlic, paprika, pepper, reserved 1 1/2 cups zucchini pulp, and remaining 3/4 teaspoon salt to skillet; cook, stirring occasionally, until onion is tender, about 3 minutes.
Transfer mixture to a large bowl, and stir in cornbread, white Cheddar cheese, corn, and parsley. Divide chicken mixture evenly among zucchini shells. Place shells on a baking sheet.
Bake stuffed zucchini at 350°F until filling is lightly browned and zucchini is tender, 25 minutes.
Chef's Notes

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