Brown Butter Creamed Corn-Stuffed Zucchini Boats
- Yield: 8 servings 1x
Ingredients
Scale
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.