From subscriber renoczar

4-6 servings 6 medium zucchini
1 ½ c corn kernels (3 ears)
2 eggs
2 Tbsp milk
¼ tsp salt
2 Tbsp chopped fresh Anaheim mild chile (1 small)
2 cups (1/2 pound) grated cheddar cheese
2 Tbsp butter (optional)

Pre heat oven to 350.

Cut the zucchini in half lengthwise. Carefully scoop out the flesh and finely chop and set aside. Place the zucchini shells in a greased shallow baking pan in a single layer. Combine, chopped zucchini, corn, eggs, milk and salt in a blender and blend to a coarse puree. Add chopped chilies.

Mix 1 ½ cups of the grated cheese into the mixture. Fill the zucchini shells with the
corn mixture. Sprinkle the shells with the remaining ½ cup of grated cheese, (optional) dot with butter. Cover with foil and bake until tender, about 25-30 minutes. Top with *tomato sauce.

*Tomato Sauce
4 large tomatoes (1 pound) chopped
½ cup chopped onion (1 small)
2 garlic cloves minced
¼ tsp salt 2 Tbsp oil
½ cup chopped cilantro

In a blender, combine the tomatoes, onions, garlic and salt. Heat oil in a skillet, add the blended tomato mixture; simmer until thickened (about 15 minutes). Remove from heat, stir in cilantro.