Title: 663671 Corn Stuffed Zucchini
Categories: Vegetable
Yield: 6 Servings
| 3 | md | Zucchini (1 1/2 lb.), cut in half lengthwise Salt, if desire |
| 3 | tb | Butter or reg. margarine |
| 1/3 | c | Chopped onion |
| 1/3 | c | Chopped green pepper |
| 1 | | (10 oz.) pkg. frozen corn, thawed |
| 1 | ts | Dried tarragon leaves |
| 1/4 | ts | Pepper |
| 1/2 | lb | Sausage* |
| 1/2 | c | Shredded Monterey Jack cheese* |
With spoon scoop pulp from zucchini halves, leaving 1/4 inch shell intact.
Sprinkle with 1/4 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, 1/8 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.