Stuffed Zucchini #2

2 x Zucchini, 6-7"long

1 c Corn, whole-kernel, frozen

1/2 c Cottage Cheese, small curd

1/8 t Salt

1/8 t Pepper, black

2 T 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