4 medium zucchini, cut in half lengthwise
2 cups prepared cornbread stuffing from your favorite mix
1 can (7-oz) corn
1 cup shredded mozzarella cheese
Preheat oven to 400 degrees.
Lightly grease a cookie sheet with sides; set aside.
Fill a large saucepan or Dutch oven about halfway full of water; add salt and bring to a boil. Drop the 8 zucchini halves into the boiling water and boil 6 to 8 minutes until tender. Drain water from zucchini. Using a spoon, scrape the seeds out of the zucchini and invert on paper toweling to drain.
In a medium mixing bowl, mix the 2 cups of prepared stuffing, the corn, and mozzarella cheese together. Lay the zucchini halves out on the prepared cookie sheet; mound the stuffing onto the hollowed zucchini halves and bake at 400 degrees 10 minutes or until hot and the cheese melts.