Zucchini Stuffed With Herbs

1. 1

   Cut the zucchini lengthwise, remove the seeds, and arrange in a greased ovenproof dish.

2. 2

   In a large skillet, saute the onions in the oil.

3. 3

   Set aside.

4. 4

   Preheat oven to 350.

5. 5

   In a large saucepan, simmer the corn and tomatoes for 10 minutes.

6. 6

   Let cool, then stir in the egg, bread crumbs, marjoram, and the reserved onions.

7. 7

   Spoon the filling into the zucchini and bake for 40 minutes.

* Per serving · 4 servings · Values may vary.

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