Cookbook:Cornbread Stuffed Zucchini

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

Procedure

 * 1) Scoop out the column of seeds in zucchini halves using a teaspoon or a grapefruit spoon. Set aside.
 * 2) Combine 1 cup cornbread with salt, pepper, egg yolks, and cream cheese. Set aside.
 * 3) Whip egg whites to stiff peaks with cream of tartar. Stir in ¼ of the egg whites.
 * 4) Gently fold in remaining egg whites. Place enough mixture to fill the column in the zucchini.
 * 5) Combine remaining cornbread and Monterrey Jack cheese. Sprinkle over top of each zucchini half.
 * 6) Bake in a 400°F oven for 30–35 minutes or until browned and bubbly on top. Serve warm.