Stuffed Zucchini

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Title: Stuffed Zucchini
Categories: Vegetables, Low-cal
Yield: 4 servings

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

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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