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