Corn and Bell Peppers Stuffed Zucchini |
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Prep Time: 8 Minutes Cook Time: 7 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a simple side dish that complements pork and grilled meats. It's not one of my personal favorites as is, because we think it's a little bland, but I'm posting it because people have so many different tastes. I like to add additional herbs, jalapenos, and/or salsa to jazz it up a bit. Ingredients:
4 small zucchini (about 6 inches long) |
1 tablespoon water |
3/4 cup frozen whole kernel corn, thawed or 3/4 cup cooled cooked fresh corn kernels |
2 tablespoons diced red bell peppers |
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil |
2 medium green onions, thinly sliced (2 tablespoons) |
2 teaspoons olive oil or 2 teaspoons vegetable oil |
1/8 teaspoon salt |
Directions:
1. Cut zucchini lengthwise in half; place zucchini and water in microwavable dish.
2. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam.
3. Microwave on High 3 to 5 minutes or until zucchini is crisp-tender.
4. When cool enough to handle, scoop centers from zucchini, leaving 1/4-inch shells.
5. Mix remaining ingredients.
6. Spoon about 2 tablespoons corn mixture into each zucchini shell.
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