Yield: 6 Servings
|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 pack||(10 Oz.) frozen corn; thawed|
|1 teaspoon||Dried tarragon leaves|
|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. Serves 6.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998