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
Preparation
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.
