Stuffed Zucchini #2

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Title: STUFFED ZUCCHINI #2
Categories: Vegetables, Main dish, Low-cal
Yield: 4 servings

2 x Zucchini, 6-7"long
1 c Corn, whole-kernel, frozen
1/2 c Cottage Cheese, small curd
1/8 ts Salt
1/8 ts Pepper, black
2 tb Green onions, chopped
1/4 c Parmesan Cheese, grated

SERVE AS A VEGETABLE MAIN COURSE. WHILE THE SQUASH IS
BAKING YOU'LL HAVE MORE THAN ENOUGH TIME TO MAKE A
TOMATO SALAD. .
Preparation: 15 min Cooking: 15 min
Calories per serving: 125 1. Preheat the oven
to 400F. Cut the squash in half lengthwise and scoop
the seeds out of each half with a teaspoon. 2. Mix
together the corn, cottage cheese, salt, pepper, and
green onions. Spoon the mixture into the squash
halves, mounding it slightly. Top with Parmesan
chhese. 3. Place the squash in a buttered 8 x 8 x 2
baking dish and bake, uncovered for 15 minutes, or
until the squash is tender and the cheese topping has
melted. YOU CAN ALSO USE YELLOW SQUASH
QUICK, THRIFTY COOKING, READER'S DIGEST

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