Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Zucchini (1 1/2 lb.); cut in half lengthwise |
| \N \N | 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 |
| 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. Serves 6.
C/R
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998