| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casseroles, Corn |
6 |
Servings |
INGREDIENTS
| 3 |
md |
Zucchini (1 1/2 lb.); cut in half lengthwise |
|
|
Salt; if desired |
| 3 |
tb |
Butter or reg. margarine |
| 1/3 |
c |
Chopped onion |
| 1/3 |
c |
Chopped green pepper |
| 1 |
pk |
(10 Oz.) frozen corn; thawed |
| 1 |
ts |
Dried tarragon leaves |
| 1/4 |
ts |
Pepper |
| 1/2 |
lb |
Sausage* |
| 1/2 |
c |
Shredded Monterey Jack cheese* |
INSTRUCTIONS
With spoon scoop pulp from zucchini halves, leaving 1/4 inch shell intact.
Sprinkle with 1/4 teaspoon salt. Chop zucchini pulp.
Place butter in 1 quart microwave safe pan, microwave on high (100% power)
or until melted.
Stir in zucchini pulp, onion and green pepper. Microwave on high (100%
power) 3 minutes.
Combine corn, tarragon, 1/8 teaspoon salt and pepper with onion mixture;
microwave on high (100% power) 2 minutes.
Spoon vegetable mixture into zucchini halves - mounding. Place filled
zucchini shells in a shallow microwave safe pan. Cover with waxed paper;
microwave on high (100% power) 6-8 minutes or until zucchini is just
tender.
Remove from oven; let stand covered 3-5 minutes before serving. *If meat is
wanted - fry bulk sausage and mix it with vegetable mixture before filling
shells. *Top with shredded Monterey Jack cheese. Serves 6.
C/R
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998
A Message from our Provider:
“No one understands like Jesus”