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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