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Ingredientes
- 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
Direcciones
- Cut a 1/4 inch slice lengthwise from each zucchini. With a knife cut out and throw away pulp, leaving a 1/4 inch shell.
- Place zucchini shells around the outer edge of a 12 inch round microwave proof dish. Microwave uncovered on high 2-3 min.
- In 2 qt microwave proof casserole combine butter, onion, garlic, and oregano. Cover tightly. Microwave on high 2-3 min, till onion is tender. Stir in tomatoes, corn, salt, and pepper. Re-cover. Microwave on high 3-5 min, till heated through, stirring once. Stir in salsa and half the cheese.
- Spoon mix into zucchini shells. Sprinkle remaining cheese overtop. Microwave uncovered on medium 5-7 min, till cheese is melted and zucchini is tender-crisp, rotating one quarter turn halfway through cooking.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 479g | |
| Recipe makes 2 servings | |
| Calories 379 | |
| Calories from Fat 214 | 56% |
| Total Fat 23.93g | 30% |
| Saturated Fat 14.62g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 1051mg | 44% |
| Potassium 1111mg | 32% |
| Total Carbs 26.51g | 7% |
| Dietary Fiber 5.8g | 19% |
| Sugars 9.37g | 6% |
| Protein 19.66g | 31% |
