Zucchini boats stuffed with Cajun seasoned sweet corn and cheese. Each bite will be amazingly delicious with warm melted cheese and sweet juicy corn. 
Before I get started with my usual spiel, I wanted to ask you guys if you’re having trouble accessing my site in any way. I’ve received a few messages from readers saying that they’re not able to see my blog properly, or they’re having trouble following email notifications back to my blog. I’m actually self-subscribed to my blog just so that I can see what my readers are seeing and what I need to fix. I’ve checked on multiple devices too. So far, I’m not seeing any of issues described. I may have lost subscribers this way, I’m not sure. But let me know if you’re experiencing any problems accessing my blog. I’d love to be able to help fix it if I can.
Let’s get to the recipe now =)
I adore zucchini boats. Imagine a healthified (not a word, I know) gluten free version of a bun stuffed with all your favorite ingredients, kind of like a hot dog, but not. That’s essentially what a zucchini boat is. I have nothing against bread. Trust me. In college, several years ago, I could eat an entire loaf of French bread on my own. But this is just a variation, something different. A deliciously healthy one. 
And I can tell you right now, if you’re not a fan of zucchinis, you might just change your mind after this. Ask my cousin. She liked these zucchini boats even though she’s not a fan of zucchinis. Mission accomplished!
We’ll keep it real simple this time with just four ingredients: zucchinis (obviously), corn, cheese, and Cajun/Creole seasoning.
Cajun corn is one of my favorite sides. On the occasion that I get to eat a crawfish boil (really expensive in the San Francisco Bay Area!), I always get a side of corn smothered in Cajun sauce. Definitely a splurge considering all that butter! But oh so very delicious all the same. I really miss all that seafood in New Orleans. I’ll have to visit my cousins just to eat Cajun food and beignets. Shh… Don’t tell them I said that. 
What I love about these zucchini boats is that it’s filled with flavor. The natural sweetness of the corn and the light spicy kick on the Cajun seasoning. And how can I forget the cheesiness in each bite? Mmm. The zucchini baked in the oven for about a half hour will be soft but retains that crunchiness, just the way I like it. If you prefer your zucchinis softer, go ahead and bake it a little longer in the oven.
As usual, preheat the oven to 375oF. Line a baking pan or baking sheet with foil. You can lightly grease the surface with vegetable oil or nonstick cooking spray. But you don’t have to for this recipe.
Slice your zucchinis in half and use a small spoon to scrape out the seed from the center. You want the zucchini to be hollowed out so that you can stuff them with tasty goodness. Place the zucchinis onto the baking sheet, and sprinkle a little bit of the Cajun seasoning onto the zucchini halves.
I like to heat my corn before stuffing them into the zucchinis. I used frozen corn kernels so heating them would help thaw them for the recipe.
In a small bowl, mix together the corn and the Cajun seasoning. I think that’s enough for flavor, but you can always add salt later if it’s not enough for you. =) Stuff the zucchinis with the corn.
Place the zucchinis in the oven and bake for about 25 minutes until the zucchinis become tender.
Remove the zucchinis from the oven and top with cheese. Place them back into the oven for another 5 minutes until the cheese is melted.
Take the zucchinis out, and allow them to cool for a few minutes. Serve the zucchinis warm.
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looks ymmm! thanks for sharing, Andrea! 🙂
You’re welcome! Hope you’ll like it!
Looks very delicious!
Yum! Thanks for this. I still have lots of zucchini from the garden. Can’t wait to try.
Hope you’ll like it!
Wow, do these look good. Love zucchini…and anything with CHEESE! 😉
Definitely =)
Delicious recipe, Andrea! Love the cajun spice…I imagine the dish has a nice “kick”. 🙂
It does! =)
Your site is good on the big Mac and also on the iPad. Likely, it was something WordPress did temporarily when they were “improving” things. Living in New Orleans, I’m always wondering what other folks call Cajun spices. Especially since we are really a Creole city. What are you using?
Tony Chachere’s Original Creole Seasoning. My cousin from New Orleans recommended it. lol. While I know that Cajun and Creole cuisines are different, it’s my understanding that the spices are pretty similar. Did I get it wrong? I’ll have to be careful the next time I post a recipe using that seasoning lol
Tony’s is what most people around here use. That, or some kind of liquid heat. There is a newer powdered spice called “Slap Yer Mama.” They are usually one of the sponsors of the NFL. With all that’s being going on in football, they are actually running commercials during football games saying… love yer moma. Think of the differences between Cajun and Creole cooking as being country and city. Cajun uses a dark roux and is much more rough around the edges. Cajun food is typically has more heat. Creole cooking uses a light roux, is more delicate and might not use any heat at all unless you add it. Next time you are here, ask your cousins to take you to Dookie Chase, Aside from meeting Leah Chase who is the true queen of Creole cooking, you’ll get to taste Creole food at it’s best. 🙂
No problem viewing here. I bought zucchini and corn yesterday not thinking of using them together, but your recipe sounds like a perfect blend.
I really hope you’ll like it!
Hi Andrea! No problems on this side that I see and I am getting your return questions. I cannot have corn this week but this sounds amazing.
Thank you!
cheese and zucchini sounds good
It really is good!
awesome 🙂
Hi Andrea, I just have to say that you have an awesome and very convenient way of sharing your recepies! I just printed another one and it is wonderful how simply and organized you keep. Also to only click on print is a great way to draw more fans! Keep it up!
Thank you so much, Erika! I’m so glad that you like the formatting of the recipes. I’m in the process of converting my older recipes to the new format but it’s taking awhile.
I admire you that you are able to handle this whol format stuff. So you have done a great job!
It’s a headache sometimes. Especially since I’ve had no experience before this blog! Thanks, Erika!