Zucchini stuffed with corn cream: an easy, inexpensive and healthy recipe

Let’s get to work and prepare this delicacy!

Ingredients
-6 round zucchini
-3 fresh corn
-½ red pepper
-1 onion
-1 green onion
-500cc. milk
-50 g Butter
-2 tbsp. flour
-1 clove of garlic
-150 g grated cheese
-Fresh

thyme Procedure
We wash and cut the zucchini in half. Using a spoon we will remove the pulp doing it very carefully so that it does not break. We reserve the pulp.
We immerse the halves in boiling water to give them a cooking shock. We leave them in the water for about 5 minutes to soften them a little.
We remove them from the water with a slotted spoon and let them drain until we can use them.
Cut the green onion into thin slices, the onion and pepper into small cubes.
Place them in a pan with the butter, brown them and add the corn kernels. We blend.
Finally, we add the zucchini pulp and let it cook over low heat, also adding the tablespoons of flour.
Without stopping mixing, add the milk. Little by little, you will notice that the preparation will thicken, forming a sort of white sauce.

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