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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In Hattiesburg, Mississippi, Shirley Glaab hollows out zucchini, then fills the shells with an herb-seasoned stuffing for a colorful side dish. Ingredients:
4 medium zucchini (about 7 inches each) |
1/4 pound fresh mushrooms, sliced |
1 small onion, chopped |
1/2 cup frozen corn, thawed |
1 tablespoon butter |
1/2 teaspoon dried thyme |
1/4 to 1/2 teaspoon dried basil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons prepared ranch salad dressing |
1/2 cup shredded cheddar cheese, divided |
4 cherry tomatoes, quartered |
Directions:
1. Cut a thin slice off bottom of zucchini so it sits flat. Cut a thin lengthwise slice from top of zucchini and discard. Scoop out pulp, leaving a 1/4-in. shell. Chop 1 cup pulp; set aside. Place zucchini shells in a ungreased 8-in. square microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
2. In a microwave-safe bowl, combine mushrooms, onion and reserved zucchini pulp. Cover and microwave on high for 4 minutes; drain. Heat 1-2 minutes longer; drain thoroughly. Stir in the corn, butter, thyme, basil, salt and pepper. Cover and microwave on high for 1 minute. Stir in salad dressing and 1/4 cup cheese. Stuff into zucchini boats.
3. Microwave, uncovered, on high for 2-3 minutes. Sprinkle with the remaining cheese; top with tomatoes. heat 1-2 minutes longer or until the vegetables are tender and the cheese is melted. Let stand for 3-5 minutes before serving. Yield: 4 servings.
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