4 sm. zucchini, about 1/2 lb. each
1 tbsp. butter
1/2 tsp. Mexican oregano
1 c. fresh or frozen whole kernel corn
1/2 tsp. salt
3 tbsp. prepared Mexican salsa
1/4 c. chopped onion
1 tsp. minced garlic
1/2 lb. ripe tomatoes, seeded and cut into 1/4 inch cubes
1/4 tsp. ground pepper
1 c. grated Monterey Jack cheese, divided

Cut a 1/4 inch slice lengthwise from each zucchini. With a knife cut out and discard 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 minutes.

In 2 quart microwave proof casserole combine butter, onion, garlic, and oregano. Cover tightly. Microwave on high 2-3 minutes, until onion is tender. Stir in tomatoes, corn, salt, and pepper. Re-cover. Microwave on high 3-5 minutes, until heated through, stirring once. Stir in salsa and half the cheese.

Spoon mixture into zucchini shells. Sprinkle remaining cheese overtop. Microwave uncovered on medium 5-7 minutes, until cheese is melted and zucchini is tender-crisp, rotating one quarter turn halfway through cooking.

Serves 4.