Zucchini Stuffed with Creamy Elbow Pasta, Corn & Green Onions

Better Together Series: Warm up to a seasonal favorite made with harvest veggies and three delicious cheeses.

  • Prep
  • Cook
  • Skill
  • Diet


Ingredients for 4 people

  • ½ box Barilla® Elbows
  • 1 cup Barilla® Marinara sauce
  • 4 large zucchini, halved lengthwise and seeds removed
  • 1 cup heavy cream
  • 1 cup frozen corn
  • 2 cups mozzarella cheese
  • 1 cup cheddar cheese, shredded
  • ½ cup Gruyere cheese, grated
  • 1 bunch green onions, sliced thin
  • Salt and white pepper to taste


  1. 1
    Preheat oven to 400° F. Bring a large pot of water to a boil; cook pasta 3 minutes less than the package directions.
  2. 2
    Meanwhile in a 12 inch skillet heat cream, marinara and corn to a simmer. Season with salt and pepper.
  3. 3
    Add cooked pasta and turn the heat off. Stir in mozzarella and cheddar cheese until the sauce is thick and gooey.
  4. 4
    On a parchment-lined sheet tray, arrange the 8 zucchini boats. Fill each one with an equal amount of pasta and Gruyere cheese.
  5. 5
    Bake for 30 minutes or until the pasta and cheese has browned and the zucchini are cooked through.
  6. 6
    Remove from the oven and garnish with green onions.

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