Corn Stuffed Zucchini
|Zucchini||3 Pound, halved lengthwise (2 medium ones, 1 1/2 lb each)|
|Onion||1⁄3 Cup (5.33 tbs), chopped|
|Green pepper||1⁄3 Cup (5.33 tbs), chopped|
|Frozen corn||10 Ounce, thawed (1 package)|
|Dried tarragon leaves||1 Teaspoon|
1 Scoop the pulp from the zucchini halves using a spoon, leaving 1/4-inch shell intact.
2 Sprinkle the shells with 1/8 teaspoon salt.
3 Chop the zucchini pulp and set aside.
4 In a 1-quart micro wave-safe dish, add butter and microwave at high (100 percent power),for 1 minute, or until melted.
5 Add in the zucchini pulp, onion and green pepper; microwave at high (100 percent power),for 3 minutes.
6 Stir in the corn, tarragon, 1/8 tea spoon salt and the pepper and microwave at high (100 percent power), 2 minutes.
7 Mound the vegetable mixture into zucchini halves.
8 In a shallow microwave safe dish, arrange the filled zucchini shells and cover using waxed paper.
9 Microwave at high (100 percent power),for 6 to 8 minutes, or until zucchini is just tender.
10 Remove from the oven.
11 Allow to stand covered for 3 to 5 minutes before serving.