Corn and Bell Peppers Stuffed Zucchini

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).

• Ready In: 23 mins
• Serves: 8

Ingredients

• 4  small zucchini (about 6 inches long)
• 1  tablespoon water
• 3⁄4 cup frozen whole kernel corn, thawed or 3⁄4 cup  cooled cooked fresh corn kernels
• 2  tablespoons  diced red bell peppers
• 1  tablespoon  chopped fresh basil or 1⁄2 teaspoon dried basil
• 2  medium green onions, thinly sliced (2 tablespoons)
• 2  teaspoons olive oil or 2  teaspoons  vegetable oil
• 1⁄8 teaspoon salt

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.