3 med. zucchini (1 1/2 lb.), cut in half lengthwise
Salt, if desired
3 tbsp. butter or reg. butter
1/3 c. chopped onion
1/3 c. chopped green pepper
1 (10 oz.) pkg. frozen corn, thawed
1 tsp. dried tarragon leaves
1/4 tsp. pepper
1/2 lb. sausage
1/2 c. shredded Monterey Jack cheese

With spoon scoop pulp from zucchini halves, leaving 1/4 inch shell intact. Sprinkle with 1/4 teaspoon salt. Chop zucchini pulp.

Place butter in 1 quart microwave safe pan, microwave on high (100% power) or until melted.

Stir in zucchini pulp, onion and green pepper. Microwave on high (100% power) 3 minutes.

Combine corn, tarragon, 1/8 teaspoon salt and pepper with onion mixture; microwave on high (100% power) 2 minutes.

Spoon vegetable mixture into zucchini halves - mounding. Place filled zucchini shells in a shallow microwave safe pan. Cover with waxed paper; microwave on high (100% power) 6-8 minutes or until zucchini is just tender.

Remove from oven; let stand covered 3-5 minutes before serving. If meat is wanted - fry bulk sausage and mix it with vegetable mixture before filling shells. Top with shredded Monterey Jack cheese. Serves 6.

C/R