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Colorful Zucchini Boats

In Hattiesburg, Mississippi, Shirley Glaab hollows out zucchini, then fills the shells with an herb-seasoned stuffing for a colorful side dish.

4 ServingsPrep/Total Time: 30 min.

Ingredients

4 medium zucchini (about 7 inches each)
1/4 pound fresh mushrooms, sliced
1 small onion, chopped
1/2 cup frozen corn, thawed
1 tablespoon butter
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons prepared Hidden Valley® Ranch

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1/2 cup shredded cheddar cheese, divided
4 cherry tomatoes, quartered

Directions

Cut a thin slice off bottom of zucchini so it sits flat. Cut a thin
lengthwise slice from top of zucchini and discard. Scoop out pulp,
leaving a 1/4-in. shell. Chop 1 cup pulp; set aside. Place zucchini
shells in a ungreased 8-in. 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 1-2 minutes longer; drain thoroughly. Stir in the corn, butter,
thyme, basil, salt and pepper. Cover and microwave on high for 1

2 of 2

Colorful Zucchini Boats (continued)

Directions (continued)

minute. Stir in salad dressing and 1/4 cup cheese. Stuff into
zucchini boats.
Microwave, uncovered, on high for 2-3 minutes. Sprinkle with the
remaining cheese; top with tomatoes. heat 1-2 minutes longer or
until the vegetables are tender and the cheese is melted. Let stand
for 3-5 minutes before serving. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 177 calories, 11 g fat (5 g saturated fat), 24 mg cholesterol, 331 mg sodium, 14 g carbohydrate, 4 g fiber, 7 g protein.