Preheat grill. Cover a baking tray with aluminum foil.
Cook zucchini in a large saucepan of lightly salted boiling water until softened, about 5 minutes. Drain. Rinse under cold running water.
Halve zucchini lengthways. Scoop out centres, leaving a shell about 8 mm thick. Coarsely chop flesh. Place zucchini shells on baking tray.
Combine ricotta, egg, cheese, flour, thyme, salt, pepper and corn in a medium bowl.
Heat oil in a medium non-stick frying pan over medium-high heat. Add chopped zucchini, spring onion and tomato. Sauté until light golden and mixture is dry, about 8 minutes. Leave to cool slightly. Stir into the ricotta mixture. Spoon into zucchini halves.
Grill 15 cm from heat until heated through and the filling is lightly browned, about 10 minutes. Allow to stand 10 minutes before serving.
on the menu
These high-protein stuffed zucchini can be the centrepiece of a lunch or a dinner with the addition of wholegrain rolls and a salad of red and yellow cherry tomatoes.
Quick, easy and delicious my whole family loves this! (My dad huffs and puffs but I can tell he likes them.) These are also good sliced and made into a scalloped-zucchini casserole. I added an extra tomato and squeezed some fresh lemon juice over the boats for an extra kick. Great recipe and thanks from the whole family. - 24 Jul 2013