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Author Topic: Zucchini stuffed with Corn, Tomatoes, and Dill (a Fall Favorite)  (Read 1896 times)

Offline JerianneW

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I love this recipe because it utilizes produce that's in season right now, it's nice and light and yet warm and comforting at the same time. Plus, it's simple! Hope you all enjoy it as much as my family does~  ;D

Zucchini Stuffed with Corn, Tomatoes, and Dill
 courtesy of Vegan Planet

serves 4

4 medium zucchini, halved lengthwise
2 T. olive oil
2 shallots, minced
2 T red bell pepper, seeded and minced
2 garlic cloves, minced
Salt and freshly ground pepper
3 lg ripe tomatoes, finely chopped (or one 14.5 oz can diced tomatoes, drained)
1 c. fresh or frozen corn kernals
2 t. natural sweetner
2 t. fresh lemon juice
3 T fresh dill, minced

1.  Use a sharp knife or melon baller to remove zucchini flesh, leaving a 1/3 in. thick shell.  Chop the flesh and set aside.

2. Steam the zucchini shells over boiling water until tender, about 5 mins. Set aside to cool.

3.  Heat 1 T olive oil in skillet over med. heat.  Add shallots, bell pepper, garlic and zucchini flesh, salt and pepper to taste.  Cover and cook until tender, about 10 mins. Add tomatoes, corn, sweetner, lemon juice and 2 T of the dill.  Simmer, uncovered and stirring occasionally, until liquid is absorbed, about 10 mins.  Remove from heat and set aside to cool.

4. Preheat oven to 350 degrees F.  Spoon the stuffing mixture into the zucchini shells and arrange in a lightly oiled baking dish. Cover and bake until hot, about 30 mins.

5.  To serve, sprinkle with the remaining 1 T of dill, drizzle with remaining 1 T of olive oil, and finish with a few grinds of pepper.