Corn Stuffed Zucchini

Corn Stuffed Zucchini Recipe:

Corn Stuffed Zucchini

4          medium zucchini            
1 1/2 cups fresh corn kernals
1          small onion chopped         
1 tsp       seasoned salt
1/2 tsp    salt                        
1/8 tsp    pepper
2 tblsp    margarine         
1/4 cup    chopped parsley
1/2 cup    grated cheddar cheese

Cut off ends of zucchini. Cook unpeeled zucchini whole
in small amount of boiling water about 5 minutes. Cut
in half lengthwise. Carefully remove insides leaving
1/4" shell. Chop removed pulp finely. Put pulp,
corn, onion, seasoned salt, salt and pepper in melted
butter in a skillet and cook, stirring occasionally,
until the mixture thickens, about 10 minutes. Add
parsley. Put zucchini shells in shallow baking dish
and fill with corn mixture. Sprinkle with cheese.
Bake uncovered in 350 degree oven for 30 minutes.

Makes 4 servings

I got this out of the local newspaper - I usually use
about double the amount of cheese called for. Also,
depending on what you call medium zucchini I found
that this recipe is pretty much 4 servings of a main
dish and halving the recipe works as a side dish.

Contributed by Carol Sharp