| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Zucchini |
|
|
Vegetable oil spray |
|
|
optional |
| 2/3 |
c |
Canned corn with red and |
|
|
green peppers drained |
| 1/3 |
c |
Shredded fat-free cheese |
|
|
optional |
INSTRUCTIONS
Cut zucchini lengthwise in half. Scoop center from zucchini; discard.
Spray outside of zucchini lightly with oil, if desired (fat free
Italian dressing can also be used, I've also had success making it
without either, but putting the zucchini on foil on the grill instead
of directly on the grill). Mix corn and cheese (if using); spoon into
zucchini shells. Cover and grill zucchini, cut sides up, 4-6 inches
from medium coals 10-12 minutes or until zucchini is crisp-tender and
stuffing is hot. 6 servings. I have never made this using cheese, but
the original recipe calls for it so I included it here. Posted to
fatfree digest V97 #185 by "Kate L (for President) Pugh"
<pugh@maths.ox.ac.uk> on Aug 20, 1997
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