Corn- and Pepper-Stuffed Zucchini

 

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

• 1 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.
• 2 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.
• 3 Mix remaining ingredients. Spoon about 2 tablespoons corn mixture into each zucchini shell.