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Corn- and Pepper-Stuffed Zucchini

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Betty Crocker Kitchens
Updated Oct 5, 2010
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Enjoy this tasty corn and pepper stuffed zucchini – a perfect side dish ready in 15 minutes.

Corn- and Pepper-Stuffed Zucchini

  • Prep Time 10 min
  • Total 15 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 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

Instructions

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

Nutrition

65 Calories
3g Total Fat
2g Protein
10g Total Carbohydrate

Nutrition Facts

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

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