Corn and Bell Peppers Stuffed Zucchini

Total Time
23mins
Prep 8 mins
Cook 15 mins

This is a simple side dish that complements pork and grilled meats. It's not one of my personal favorites as is, because we think it's a little bland, but I'm posting it because people have so many different tastes. I like to add additional herbs, jalapenos, and/or salsa to jazz it up a bit. ZWT Mid-West region (corn).

Ingredients Nutrition

Directions

  1. Cut zucchini lengthwise in half; place zucchini and water in microwavable dish.
  2. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam.
  3. Microwave on High 3 to 5 minutes or until zucchini is crisp-tender.
  4. When cool enough to handle, scoop centers from zucchini, leaving 1/4-inch shells.
  5. Mix remaining ingredients.
  6. Spoon about 2 tablespoons corn mixture into each zucchini shell.

Reviews

(1)
Most Helpful

I really liked this one and thought the flavors worked really well together. Based on the chef's comments I decided I wanted to add a bit more but something that complemented the sweet flavors of the fresh cut corn and peppers. Decided to add a little garlic and replaced the spring onions with shallots. It was delicious and became the centerpiece of my meatless meal. (P.S. I cooked my squash in a steamer as I don't have a microwave.) Thanks!

justcallmetoni July 30, 2008

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