[recipe] Zucchini Boats

[Guest guest]

I found this recipe in a quickcooking magazine and it fit

my needs on several levels. First of all, it cooks up fast in

a microwave, so your house doesn't get all hot. Second, it

uses up zucchini; any gardener will understand this. *lol*

I just played around with the herbs and spices a bit to fit

my palate as I felt it needed some garlic. They were very

delicious and had a pleasant presentation.

 

Zucchini Boats

 

4 medium zucchini (about 7 inches each)

1/4 lb. fresh mushrooms, sliced

1 small onion, chopped

1/2 cup frozen corn, thawed

1 Tbs butter or margarine

1/2 tsp dried thyme

1/2 tsp dried basil

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

2 Tbs prepared ranch salad dressing

1/2 cup shredded cheddar cheese, divided

4 cherry tomatoes, quartered

 

Cut a thin slice off the bottom of zucchini so it sits flat.

Cut a thin lengthwise slice from top of zucchini and

discard. Scoop oiut pulp, leaving a 1/4-inch shell.

Chop 1 cup pulp; set aside. Place zucchini shells

in an ungreased 8 inch square microwave-safe dish.

Cover and microwave on high for 3 minutes or until

crisp-tender; drain and set aside.

In a microwave-safe bowl, combine mushrooms, onion

and reserved zucchini pulp. Cover and microwave on

high for 4 minutes; drain. Heat 1 to 2 minutes longer;

drain thoroughly. Stir in corn, butter, thyme, basil, garlic

powder, salt and pepper. Cover and microwave on high

for 1 minute. Stir in salad dressing and 1/4 cup cheese.

Stuff mixture into zucchini boats. Microwave, uncovered,

on high for 2 minutes. Sprinkle with remaining cheese;

top with tomatoes. Heat 1 to 2 minutes longer or until

vegetables are tender and the cheese is melted. Let

stand for 3 to 5 minutes before serving.

Yield: 4 servings

 

Laughter-loving goddess, worldly pleasure's queen,

Intenerate that heart that sets so light.

~ Samuel Daniel; To Delia: 10; 1592