Corn stuffed zucchini
6 Servings
Ingredients
| Quantity | 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* |
Directions
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