*  Exported from  MasterCook II  *
 
                              Stuffed Zucchini
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Low-Cal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Zucchini -- 6-7"long
      1/8  tsp           Pepper -- black
    1      c             Corn, whole-kernel -- frozen
    2      tbsp          Green onions -- chopped
      1/2  c             Cottage Cheese -- small curd
      1/4  c             Parmesan Cheese -- grated
      1/8  tsp           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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