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Corn- and Pepper-Stuffed Zucchini

  • 4servings
  • 15minutes
  • 65calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, E, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 small zucchini (about 6 inches long)

  2. 1 tablespoon water

  3. 3/4 cup frozen (thawed) whole kernel corn or cooled cooked fresh corn kernels

  4. 2 tablespoons diced red bell pepper

  5. 1 tablespoon chopped fresh or 1/2 teaspoon dried basil leaves

  6. 2 medium green onions, thinly sliced (2 tablespoons)

  7. 2 teaspoons olive or canola oil

  8. 1/8 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Cut zucchini lengthwise in half; place zucchini and water in rectangular microwavable dish, 11x7x1 1/2 inches. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam.

  2. Microwave on High 3 to 5 minutes or until zucchini is crisp-tender. When cool enough to handle, scoop centers from zucchini, leaving 1/4-inch shells. Discard centers.

  3. Mix remaining ingredients. Spoon about 2 tablespoons corn mixture into each zucchini shell.

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