Cornbread Stuffed Zucchini
United States
Published method, 6 steps.
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