| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 3 |
md |
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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