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Baked Cornbread-Stuffed Zucchini

I might live in the Midwest now, but I’m a Southerner at heart!




One of the reasons; besides, delicious cornbread, a warmer climate, friendly people and good food, and did I mention cornbread (?), is that Southern Living has been delivered in our mailbox ever since I was married ~ way back when Mom gave a subscription of it to me.

Which leads me to zucchini and this recipe!  




The gardens are starting to fill up with the vegetable; consequently, this slightly adapted recipe from SL is perfect for the season!

They are tasty zucchinis stuffed with a delicious blend of corn, onions, garlic, cheddar cheese, chicken and spices.  Choose squash that are uniform in shape so they will cook evenly.  The best kind are long, straight and not too skinny.




I will admit there was one problem with my finished dish:  I bought ready-made cornbread from the grocery store to speed up the process, unfortunately, I did not sample it first.  Too late, I realized the cornbread was very sweet, sort of like Jiffy mix,…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






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