Corn- and Pepper-Stuffed Zucchini

Corn- and Pepper-Stuffed Zucchini

Enjoy this tasty corn and pepper stuffed zucchini – a perfect side dish ready in 15 minutes.

Prep Time

10

Minutes

Total Time

15

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip
What's more versatile than veggies? You can turn them into flavorful side dishes or nibble on them raw for a fresh and crunchy low-carbohydrate snack. Try baby carrots, pea pods, bell pepper or cucumber slices or celery sticks whenever you need a pick-me-up!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 65
    • Total Fat 3g
      • (Saturated Fat 0g,),
    • Cholesterol 0mg;
    • Sodium 80mg;
    • Total Carbohydrate 10g
      • (Dietary Fiber 2g,
    • Protein 2g;
    Exchanges:
    • 2 Vegetable;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.