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
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
-
Step1Cut 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.
-
Step2Microwave 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.
-
Step3Mix 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
1/2Tips from the Betty Crocker Kitchens
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