1Cvegan Parmesan Cheesesuch as Parma, Go Veggie, etc.
2/3Cvegan Sour Cream
1/4tspHot Sauce
Paprika and Parsleyfor garnish
Instructions
Preheat a grill (or grill pan).
Cut the ends off the zucchini and slice in half lengthwise. You may have to make a small cut on the round (skin side) of the zucchini if it won't lay flat.
Scoop out the pulp so you have room for the filling leaving the shell of the zucchini.
For the filling, add the corn (if using thawed frozen corn) to a skilled on medium heat, cooking until tender. Boil or grill corn (if using cobs). Set aside to cool.
In a large bowl, combine 1/2 of the parmesan cheese, the sour cream and hot sauce.
On a hot grill (or grill pan), lightly spray or oil the zucchini shells, flesh side down. About 8-10 minutes. Remove from grill, spoon filling into the shells. Sprinkle with remaining parmesan cheese.
Add some paprika and parsley.
Place back on the grill and cover. Grill for another 8 minutes or so, until tender and filling has been heated through.