663671 corn stuffed zucchini

Yield: 6 servings

Measure Ingredient
3 mediums Zucchini (1 1/2 lb.), cut in half lengthwise Salt, if desired
3 tablespoons Butter or reg. margarine
⅓ cup Chopped onion
⅓ cup Chopped green pepper
1 \N (10 oz.) pkg. frozen corn, thawed
1 teaspoon Dried tarragon leaves
¼ teaspoon Pepper
½ pounds Sausage*
½ cup Shredded Monterey Jack cheese*

With spoon scoop pulp from zucchini halves, leaving ¼ inch shell intact. Sprinkle with ¼ teaspoon salt. Chop zucchini pulp. Place butter in 1 quart microwave safe pan, microwave on high (100% power) or until melted. Stir in zucchini pulp, onion and green pepper.

Microwave on high (100% power) 3 minutes. Combine corn, tarragon, ⅛ teaspoon salt and pepper with onion mixture; microwave on high (100% power) 2 minutes. Spoon vegetable mixture into zucchini halves ~ mounding. Place filled zucchini shells in a shallow microwave safe pan. Cover with waxed paper; microwave on high (100% power) 6-8 minutes or until zucchini is just tender. Remove from oven; let stand covered 3-5 minutes before serving. *If meat is wanted - fry bulk sausage and mix it with vegetable mixture before filling shells. *Top with shredded Monterey Jack cheese. Submitted By BARRY WEINSTEIN On 03-22-95

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