Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cornbread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 small zucchini , halved lengthwise
- 2 cups crumbled cornbread , divided
- ½ tsp salt
- ½ tsp freshly-ground black pepper
- ½ cup cream cheese
- 4 eggs , separated
- 1 ½ cups grated Monterey Jack cheese
- ⅛ tsp cream of tartar
Directions
Scoop out the column of seeds in zucchini halves using a teaspoon or a grapefruit spoon. Set aside.
Combine 1 cup cornbread with salt, pepper, egg yolks, and cream cheese. Set aside.
Whip egg whites to stiff peaks with cream of tartar. Stir in ¼ of the egg whites.
Gently fold in remaining egg whites. Place enough mixture to fill the column in the zucchini.
Combine remaining cornbread and Monterrey Jack cheese. Sprinkle over top of each zucchini half.
Bake in a 400°F oven for 30–35 minutes or until browned and bubbly on top. Serve warm.