Preparation:
Cook the whole zucchinis in boiling water for about 6 minutes; drain. Cut in half lengthways and scoop out some the seeds and flesh inside, leaving a 1/4" thick shell. Chop the flesh and drain off any liquid. Mix with the corn, egg yolks, ground red pepper, three-quarters of the cheese and salt.
Beat the egg whites until stiff, then carefully fold into the corn mixture.
Place the zucchini shells in an ovenproof dish, spoon in the filling and sprinkle with the remaining cheese. Cook in a 350F oven for 25 to 30 minutes, until risen.
Serve immediately. |
