| 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
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