Stuffed Zucchini #2
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
zucchini
6-7 inches long |
|
| 1 | cup |
corn
whole, frozen |
|
| ½ | cup |
cottage cheese
small curd |
*
|
| ⅛ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
zucchini
6-7 inches long |
|
| 237 | ml |
corn
whole, frozen |
|
| 118 | ml |
cottage cheese
small curd |
*
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Serve as a vegetable main course.
Preheat the oven to 400℉ (200℃).
Cut the squash in half lengthwise and scoop the seeds out of each half with a teaspoon.
Mix together the corn, cottage cheese, salt, pepper and green onions.
Spoon the mixture into the squash halves, mounding it slightly.
Top with parmesan cheese.
Place the squash in a buttered 8 x 8 x 2 inch baking dish and bake, uncovered, for 15 minutes, or until the squash is tender and the chesse topping has melted.
