Zucchini Stuffed with Corn, Mushrooms, Roasted Tomatoes and Fresh Herbs

We have a great farmer’s market, The Meeting Place (at Cedar Walk near Ballantyne) that’s open on Tuesday afternoons. It’s 5 minutes from our house – so much more convenient than the Saturday morning markets scattered around town. Here’s my favorite farmer, Bill, the owner of The Specialty Farmer, from Waxhaw, NC

I always buy tomatoes, corn, zucchini and potatoes from him (sometimes watermelon, too) . The last time I was there, he had these globe zucchini that I’ve never seen before, and which I thought would be great for stuffing.

Usually, I might choose a stuffing with rice or another grain, but because I’m on a diet, I thought corn might be a better choice. His corn is not very starchy, and it just pops off the cob with a very crunchy sweetness. Paired with his tomatoes, it’s really delicious.

1 medium zucchini or 1 medium globe zucchini
2 teaspoons oil
6 medium mushrooms – sliced
2 medium ears of corn, husked and cut off off of the cob
4 medium roasted tomato (see recipe) or sundried tomato slices –diced
fresh herbs to taste(1-2 tablespoons basil, thyme, lavender, etc)
salt and pepper to taste

1 tablespoon breadcrumbs
2 teaspoons parmesan cheese

Preheat the oven to 400 degrees F. with a rack in the upper middle position. Place a rimmed baking sheet on the lower rack.

Halve the zucchini tip to stem. With a small spoon, scoop out most of the flesh so that the walls of the zucchini are 1/4- inch thick. Dice the flesh and set aside.

Season the cut sides of zucchini with salt and pepper, and brush with oil. Set the zucchini halves cut-side down on the hot baking sheet on lower rack. Roast the zucchini until tender, about 20 minutes. Using tongs, flip the zucchini halves over leaving them on the baking pan.

Heat the remaining oil in a large skillet over medium heat until shimmering but not smoking. Add the mushrooms and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Increase the heat to medium-high; stir in the zucchini flesh and corn and cook until almost tender, about 3 minutes. Stir in the tomatoes, herbs and salt and pepper to taste.

Divide the filling evenly among the zucchini halves. Sprinkle on cheese and breadcrumbs. Place the baking pan with zucchini on the upper rack, and bake until heated through and the topping is spotty brown, about 6 minutes. Serve immediately.