CORN- AND PEPPER-STUFFED ZUCCHINI

Corn- and Pepper-Stuffed Zucchini image

Provided by Betty Crocker Kitchens

Time 15m

Yield 4

Number Of Ingredients 8

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

Steps:

Cut zucchini lengthwise in half; place zucchini and water in rectangular microwavable dish, 11x7x1 1/2 inches. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam.
Microwave on High 3 to 5 minutes or until zucchini is crisp-tender. When cool enough to handle, scoop centers from zucchini, leaving 1/4-inch shells. Discard centers.
Mix remaining ingredients. Spoon about 2 tablespoons corn mixture into each zucchini shell.

Nutrition Facts : Calories 65, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 80 mg