Kids will love these boat-shaped stuffed zucchinis. The cheese adds calcium to this delicious and healthy dish.
- Preheat your grill.
- Cook the zucchini by boiling in salted water for about 5 minutes until softened. Drain and rinse in cold running water.
- Cut the zucchini in half lengthways. Scoop out the flesh and chop it. Put the zucchini shells on a baking tray lined with foil.
- Mix the egg, ricotta and gruyère cheese, flour, thyme, salt, pepper and corn kernels in a bowl.
- Heat the oil in a pan over medium-high heat. Add the chopped zucchini, spring onions and tomato. Stir until golden and the mixture is dry. Leave to cool before adding the cheese and egg mixture, then spoon the contents into the zucchini shells.