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.
Calories 160 Calories from Fat 64
% Daily Value*
Total Fat 7 g11.2%
Saturated Fat 4 g20.2%
Trans Fat 0 g
Cholesterol 16.1 mg5.4%
Sodium 28.3 mg1.2%
Total Carbohydrates 21 g7.1%
Dietary Fiber 4.1 g16.3%
Sugars 6.1 g
Protein 5 g9.8%
Vitamin A 16.3% Vitamin C 76.3%
Calcium 5% Iron 7.2%
*Based on a 2000 Calorie diet