BBS:      TELESC.NET.BR
Assunto:  Zucchini Stuffed With Corn, Tomatoes & Dill
De:       Ben Collver
Data:     Tue, 3 Mar 2026 06:46:20 -0800
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zucchini Stuffed With Corn, Tomatoes, And Dill
 Categories: Stuffed, Veg
      Yield: 4 Servings
 
      4 md Zucchini; halved lengthwise
      1 tb Olive oil -OR-
    1/4 c  Water
      3    Shallots; minced
      3 tb Red bell pepper;
           - seeded & minced
      3 cl Garlic; minced
           Salt
           Black pepper; freshly ground
      3 lg Ripe tomatoes;
           - finely chopped -OR-
 14 1/2 oz Can petite diced tomatoes;
           - drained
      1 c  Corn kernels;
           - fresh or frozen
      2 ts Fresh lemon juice
      3 tb Fresh dill; minced
 
  Use a sharp knife or melon baller to remove the zucchini flesh,
  leaving a 1/3"-thick shell. Chop the flesh well and set aside.
  
  Place the zucchini shells on a steamer rack set in a large pot. Add 2
  to 3" of water, cover, and bring to a boil over high heat. Steam the
  zucchini shells until tender, about 5 minutes. Set aside to cool.
  
  Heat the olive oil or water in a medium-sized skillet over medium
  heat. Add the shallots, bell pepper, garlic, chopped zucchini, and
  salt & pepper to taste. Cover and cook until tender, about 10
  minutes. Add the tomatoes, corn, lemon juice, and 2 tb dill. Simmer,
  stirring occasionally, until the liquid is absorbed, about 10
  minutes. Remove from the heat and set aside.
  
  Preheat the oven to 350?F. Lightly oil a baking dish. Spoon the
  stuffing mixture into the zucchini shells and arrange in the dish.
  Cover and bake until hot, about 30 minutes.
  
  To serve, sprinkle with the remaining 1 tb dill and finish with a few
  grindings of pepper.
  
  Recipe by Vegan Planet by Robin Robertson
 
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 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

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