3 medium zucchini (1 1/2 lbs.)
vegetable oil (I used olive oil)
2/3 cup canned whole kernel corn with red and green peppers, drained
1/3 cup shredded Monterey Jack cheese
Heat coals or gas grill. Cut zucchini lengthwise in half. Scoop centers from zucchini, leaving 1/4-inch shells; coarsely chop scooped-out zucchini. Brush outsides of zucchini shells with oil. Mix chopped zucchini, corn and cheese; spoon into zucchini shells.
Cover and grill zucchini, stuffing sides up, 4 to 6 inches from medium heat 10 to 12 minutes or until zucchini is crisp-tender and stuffing is hot.