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 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

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