Corn and Bell Peppers Stuffed Zucchini

• 4 small zucchini (about 6 inches long)
• 1 tablespoon water
• 34 cup frozen whole kernel corn, thawed or 34 cup cooled cooked fresh corn kernels
• 2 tablespoons diced red bell peppers
• 1 tablespoon chopped fresh basil or 12 teaspoon dried basil
• 2 medium green onions, thinly sliced (2 tablespoons)
• 2 teaspoons olive oil or 2 teaspoons vegetable oil
• 18 teaspoon salt

1. Cut zucchini lengthwise in half; place zucchini and water in microwavable dish.
2. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam.
3. Microwave on High 3 to 5 minutes or until zucchini is crisp-tender.
4. When cool enough to handle, scoop centers from zucchini, leaving 1/4-inch shells.
5. Mix remaining ingredients.
6. Spoon about 2 tablespoons corn mixture into each zucchini shell.

zucchini, water, kernel corn, red bell peppers, fresh basil, green onions, olive oil, salt

Taken from www.food.com/recipe/corn-and-bell-peppers-stuffed-zucchini-202529 (may not work)