Mexican Style Stuffed Zucchini Recipe

• 4 sm. zucchini, about 1/2 pound each
• 1 tbsp. butter
• 1/2 teaspoon Mexican oregano
• 1 c. fresh or possibly frzn whole kernel corn
• 1/2 teaspoon salt
• 3 tbsp. prepared Mexican salsa
• 1/4 c. minced onion
• 1 teaspoon chopped garlic
• 1/2 pound ripe tomatoes, seeded and cut into 1/4 inch cubes
• 1/4 teaspoon grnd pepper
• 1 c. grated Monterey Jack cheese, divided

1. Cut a 1/4 inch slice lengthwise from each zucchini.
2. With a knife cut out and throw away pulp, leaving a 1/4 inch shell.
3. Place zucchini shells around the outer edge of a 12 inch round microwave proof dish.
4. Microwave uncovered on high 2-3 min.
5. In 2 qt microwave proof casserole combine butter, onion, garlic, and oregano.
6. Cover tightly.
7. Microwave on high 2-3 min, till onion is tender.
8. Stir in tomatoes, corn, salt, and pepper.
9. Re-cover.
10. Microwave on high 3-5 min, till heated through, stirring once.
11. Stir in salsa and half the cheese.
12. Spoon mix into zucchini shells.
13. Sprinkle remaining cheese overtop.
14. Microwave uncovered on medium 5-7 min, till cheese is melted and zucchini is tender-crisp, rotating one quarter turn halfway through cooking.
15. Serves 4.

zucchini, butter, oregano, whole kernel corn, salt, salsa, onion, garlic, tomatoes, grnd pepper, grated monterey

Taken from cookeatshare.com/recipes/mexican-style-stuffed-zucchini-58035 (may not work)