Yield: 1 Servings
|Vegetable oil spray (optional)|
|⅔ cup||Canned corn with red and green peppers, drained|
|⅓ cup||Shredded fat-free cheese (optional)|
Cut zucchini lengthwise in half. Scoop center from zucchini; discard. Spray outside of zucchini lightly with oil, if desired (fat free Italian dressing can also be used, I've also had success making it without either, but putting the zucchini on foil on the grill instead of directly on the grill). Mix corn and cheese (if using); spoon into zucchini shells. Cover and grill zucchini, cut sides up, 4-6 inches from medium coals 10-12 minutes or until zucchini is crisp-tender and stuffing is hot. 6 servings.
I have never made this using cheese, but the original recipe calls for it so I included it here. Posted to fatfree digest V97 #185 by "Kate L (for President) Pugh" <pugh@...> on Aug 20, 1997