Puget Sound Ferry Boats

Ingredients

• 4  ears corn 
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon mint leaves fresh chopped
• 1 clove garlic minced
• 2 ounces parmesan grated
• 8 servings salt and pepper black freshly ground
• 2 tablespoons butter unsalted
• 4 medium zucchini 

Equipment

• bowl
• grill

Directions

1. Preheat the grill to medium.
2. Slice the zucchini lengthwise, scoop out seeds and pulp and discard.
3. Grill the corn until charred, then remove them from the grill and cut the kernels off the cobs.
4. In a medium bowl add the corn and the butter and toss to coat.
5. Add the herbs and garlic and season with salt and pepper, to taste. Stir in 1 to 2 ounces of the grated Parmesan.
6. Stuff the zucchini with the corn mixture and grill over medium heat until warm.
7. Sprinkle with the remaining Parmesan and serve when the cheese melts.