Baked Stuffed Zucchini
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 medium zucchini (6 ounces each) 3 quarts water 3 tablespoons unsalted butter
1/4 cup minced onion 1 clove garlic, minced 1-1/4 cups fresh or frozen corn kernels
2 medium green bell peppers, chopped 1/2 cup shredded Monterey Jack cheese 2 tablespoons minced fresh coriander
1/4 teaspoon salt pinch ground black pepper fresh coriander sprigs for garnish



1 Cut zucchini lengthwise into halves; scoop out pulp, leaving 1/4-inch-thick shells. Chop pulp; reserve.
2 Heat water in large saucepan over high heat to boiling. Add zucchini shells; simmer over medium-high heat 3 minutes. Drain and immediately rinse under cold running water. Invert shells on several layers paper toweling to drain well.
3 Heat butter in 10-inch skillet over medium heat until hot. Add onion and garlic; saute until soft, about 3 minutes. Add zucchini pulp; saute 1 minute. Add corn and green peppers; saute until corn is crisp-tender, about 3 minutes. Remove from heat; let stand until slightly cool, about 10 minutes.
4 Add cheese, minced coriander, salt and pepper to corn mixture; mix well. Spoon into zucchini shells, dividing evenly. Place shells in greased, shallow baking dish. Bake in preheated 350 F. oven until vegetables are heated through and cheese is melted, 15 to 20 minutes. Serve, garnished with coriander sprigs.

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