NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- zucchini, halved lengthwise4
- cornbread, crumbled; divided2 cup
- salt1/2 tsp
- black pepper, freshly ground1/2 tsp
- cream cheese1/2 cup
- egg, separated4
- monterey jack cheese, grated1 1/2 cup
- cream of tartar1/8 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Scoop out the column of seeds in zucchini halves using a teaspoon or a grapefruit spoon. Set aside.
Combine 1 cup cornbread with salt, pepper, egg yolks, and cream cheese. Set aside.
Whip egg whites to stiff peaks with cream of tartar. Stir in ¼ of the egg whites.
Gently fold in remaining egg whites. Place enough mixture to fill the column in the zucchini.
Combine remaining cornbread and Monterrey Jack cheese. Sprinkle over top of each zucchini half.
Bake in a 400°F oven for 30–35 minutes or until browned and bubbly on top. Serve warm.
