Stuffed Zucchini with Cheesy Chifferi, Corn & Onion

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Chifferi, sweet corn, onion and tomato cooked with cream and cheese. The combo makes for a delicious filling inside roasted zucchini. It’s even better when garnished with a gooey layer of melted cheese!

MADE WITH

San Vito Chifferi Rigate (N.49)

Preparation

10 Minutes

Cooking

35 Minutes

Skill

Accomplished

Diet

Vegetarian

Serves

4 Adults

Ingredients

250g San Vito Chifferi Rigate (N.49)

4 Large Zucchini, Halved Lengthwise

2 Cups Cheese (Mozzarella)

1½ Cup Cheese (Processed), Grated

2 Cups Tomatoes, Peeled, Seeds Removed and Diced

½ Cup Onion, Minced

1 Cup Corn

1 Bunch Spring Onion (Greens), Sliced Thin

Salt and Pepper to Taste

Instructions

    1. Preheat oven to 200° C. Bring a large pot of water to a boil; cook pasta for 5 minutes as per package directions.
    2. Meanwhile in a pan heat cream, tomatoes, onion and corn to a simmer. Season with salt and pepper.
    3. Add boiled pasta and turn the heat off. Stir in cheese (mozzarella) until the sauce is thick and gooey.
    4. On a parchment-lined sheet tray, arrange the 8 zucchini boats. Fill each one with an equal amount of pasta and top with cheese (processed)
    5. Bake for 30 minutes or until the pasta and cheese has browned and the zucchini are cooked through.
    6. Remove from the oven and garnish with spring onions.