Diabetes Recipes

Zucchini Corn Boats

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Zucchini Corn Boats
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Nutrition Facts

Serving Size: 218 Grams

Makes: 6 Serving(s)

Amount Per Serving

Calories: 160

Total Fat: 7g

Saturated Fat: 2.5g

Cholesterol: 10mg

Sodium: 90mg

Total Carbohyrdates: 22g

Dietary Fiber: 4g

Sugars: 5g

Protein: 7g

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Make this for: Dinner

Category: Vegetables

This Recipe Makes: 6 Serving(s)


This recipe is easy to make and a great presentation for family and friends alike!

What you'll need

  • 6 small (about 8 inches) or 3 medium (about 12 inches) zucchini
  • 6 Ear(s) corn
  • 1 tbsp. olive oil
  • 1 med chopped onion
  • 1/4 tsp. pepper
  • 1/2 cup shredded cheddar cheese


  • Step 1
    To form "boats" out of the zucchini, lay zucchini on a cutting board and slice off the top third. Scoop out the seeds and discard. Hollow out the zucchini by using a spoon or melon baler to scoop out the pulp of the zucchini. Chop the top slice and pulp.
  • Step 2
    Prepare the raw corn by holding it upright and slicing off the kernels. Heat the oil in large skillet on medium heat. Add onion and cook for five minutes, add zucchini, corn and pepper. Cook an additional 10 minutes until zucchini is soft. Place zucchini in a baking dish.
  • Step 3
    Fill boats with zucchini corn mixture, put it in the baking dish along with the boats, or save it for another meal. Top the zucchini corn boats with the shredded cheese. Bake for 30-35 minutes at 350 degrees.
  • Step 4
    (NOTE: This recipe is high in Vitamin C and a good source of fiber.)

Diabetic Exchanges

  • Starch: 1
  • Non-Starchy Vegetables: 1 1/2
  • Meat/Meat Substitutes: Medium-Fat: 1/3