In today’s post, I’m sharing one of my favorite summertime side dishes – these Brown Butter Creamed Corn-Stuffed Zucchini Boats. They are so easy to make and they’re perfect because you can whip them up and they’ll keep for you in a low oven while you prepare the rest of your meal. Or, make them in advance, pop them in the fridge, and then just warm them back up in the oven when you’re ready to enjoy.
This is of go my all-time favorite side dishes, and it’s part of our growing collection of sides and snacks sides here on My Kitchen Little. Be sure to check them all out of you’re ever in need of some extra inspiration.
Reliable, delicious, and low-maintenance side dishes are a thing I am always on the hunt for. You can never really have too many of them in your back pocket I don’t think, and these Brown Butter Creamed Corn Stuffed Zucchini Boats are just the ticket. Creamed corn is a wonderful thing – I’m pretty thrilled about its existence – and using it to stuff a tender “boat” of fresh zucchini is a great idea.
I made these the other day and just as soon as I set them out on their little serving platter, alongside some grilled chicken and a skillet of fresh cornbread (thank you very much) they were snatched up and devoured happily by my crew.
Speaking of corn, I’ve got some killer corn recipes here on the blog, just ready and waiting to make your acquaintance.
Fried Green Tomato-Topped Street Corn Mac and Cheese
Summery Green Curry Chicken and Corn Chowder
Sweet Corn and Poblano Lasagna
Smoky Corn Pudding with Candied Jalapeños
KITCHEN LITTLE ESSENTIALS
To make these Brown Butter Creamed Corn Stuffed Zucchini Boats, you will need:
The creamed corn is anchored by some nutty, fragrant brown butter which, incidentally, also flavors the breadcrumb-parmesan topping with which each boat is crowned. The brown butter adds another layer of flavor to these boats and I think really takes them over the top. I also use a combination of cream cheese and sour cream to give the creamed corn a very luscious, extra flavorful kick and it all just WORKS.
I didn’t include it in the recipe, but if you wanted to add a pinch of cayenne to the creamed corn mixture, I wouldn’t blame you one bit. A little buzzy hint of spice is always a welcome thing on my table.
Let me know what you’re cooking up! Just tag me over on Instagram and use #mykitchenlittle. I’ll share your creations in my stories.
Zucchini Boats: What You’ll Need
4 zucchini, halved lengthwise
6 TBSP butter
½ cup panko breadcrumbs
½ cup grated or shredded parmesan
1 cup finely diced sweet onion
1 garlic clove, minced or grated
2.5 cups corn kernels, fresh or frozen
Salt and pepper, as needed
2 oz. cream cheese
½ cup sour cream
How to Make These Zucchini Boats
Preheat the oven to 400 degrees F. Adjust the rack to the middle position.
Using a spoon, scoop/scrape out the flesh of each zucchini half, creating hollow wells for the filling. You can discard the pulpy flesh or simply cook it right into the creamed corn. Arrange the 8 “boats” side by side on a large baking sheet.
Mix together the breadcrumbs and parmesan in a small bowl.
Melt the butter in a large skillet set over medium heat. Once it has melted, continue cooking it, simmering it gently, until it has turned golden brown. You’ll know you’ve got brown butter once it has gone quiet. Add 2 TBSP of the browned butter to the breadcrumb mixture and toss to coat everything. If it doesn’t look coated enough, you can add a little olive oil.
To the browned butter in the skillet, add the onion and cook until tender; about 3 to 4 minutes. Add the garlic, corn, and some salt and pepper (to taste). Cook, stirring occasionally, for 3 to 4 more minutes. Turn off the heat and add the cream cheese and sour cream. Stir to mix everything and taste once more for seasoning.
Spoon the creamed corn into the zucchini boats and top each with some of the buttery breadcrumb mixture. Bake until the tops are golden brown and the zucchini has tenderized; about 20 to 25 minutes. Serve warm.
If you like the looks of these Brown Butter Creamed Corn Stuffed Zucchini Boats, you might want to check out:
Grilled Summer Squash with Hazelnuts & Parmesan
Blackened Garlic Butter Catfish with Summer Squash
Brown Butter Creamed Corn-Stuffed Zucchini Boats
- Yield: 8 servings 1x
Ingredients
4 zucchini, halved lengthwise
6 TBSP butter
½ cup panko breadcrumbs
½ cup grated or shredded parmesan
1 cup finely diced sweet onion
1 garlic clove, minced or grated
2.5 cups corn kernels, fresh or frozen
Salt and pepper, as needed
2 oz. cream cheese
½ cup sour cream
Instructions
- Preheat the oven to 400 degrees F. Adjust the rack to the middle position.
- Using a spoon, scoop/scrape out the flesh of each zucchini half, creating hollow wells for the filling. You can discard the pulpy flesh or simply cook it right into the creamed corn. Arrange the 8 “boats” side by side on a large baking sheet.
- Mix together the breadcrumbs and parmesan in a small bowl.
- Melt the butter in a large skillet set over medium heat. Once it has melted, continue cooking it, simmering it gently, until it has turned golden brown. You’ll know you’ve got brown butter once it has gone quiet. Add 2 TBSP of the browned butter to the breadcrumb mixture and toss to coat everything. If it doesn’t look coated enough, you can add a little olive oil.
- To the browned butter in the skillet, add the onion and cook until tender; about 3 to 4 minutes. Add the garlic, corn, and some salt and pepper (to taste). Cook, stirring occasionally, for 3 to 4 more minutes. Turn off the heat and add the cream cheese and sour cream. Stir to mix everything and taste once more for seasoning.
- Spoon the creamed corn into the zucchini boats and top each with some of the buttery breadcrumb mixture. Bake until the tops are golden brown and the zucchini has tenderized; about 20 to 25 minutes. Serve warm.
