Corn and Herb-Stuffed Zucchini

• 4 med. zucchini (about 1 1/2 lb. total)
• 2 tsp. olive oil
• 2 c. fresh corn kernels (from 2 ears)
• 1/2 red chile pepper (seeded for less heat, if desired), finely chopped
• 2 tbsp. fresh flat-leaf parsley, chopped
• 1 tbsp. Fresh Tarragon, chopped
• 1/4 c. grated Asiago cheese (about 1 oz.)

1. Place a rimmed baking sheet in the oven and heat oven to 450 degrees F. Cut the zucchini in half lengthwise and, using a teaspoon, hollow out the zucchini.
2. Brush the cut side with 1 tsp oil and place on the heated baking sheet, cut-side down.
3. Roast for 5 minutes.
4. Meanwhile, in a large bowl, toss together the corn, scallions, chile, remaining teaspoon oil, and 1/4 teaspoon each salt and pepper.
5. Fold in the herbs, then the Asiago.
6. Turn the zucchini cut-side up and season with 1/4 teaspoon each salt and pepper.
7. Divide the corn mix along the zucchini halves (about 1/4 cup each) and continue roasting until the zucchini and corn are just tender, 10 to 12 minutes more.

zucchini, olive oil, corn kernels, red chile pepper, parsley, fresh tarragon, cheese

Taken from www.delish.com/default/recipes/a42886/corn-herb-stuffed-zucchini/ (may not work)