Stuffed Zucchini #2
Submitted by lusifer
Zucchini halves filled with sweet corn, cottage cheese, green onions, and melted Parmesan. A light, low-calorie vegetarian main ready in 30 minutes flat.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minWhen the garden is overflowing with zucchini and you need dinner on the table fast, this one delivers.
Halved zucchini boats get scooped out and loaded with a simple filling of sweet corn, creamy cottage cheese, and chopped green onions, then crowned with grated Parmesan and baked until the squash is tender and the cheese turns golden.
The whole thing takes 30 minutes from cutting board to table. Light enough for summer, satisfying enough to call it dinner.
Kitchen Tips
- Choose zucchini that are 6 to 7 inches long. Much bigger and the flesh gets seedy and watery.
- Mound the filling slightly above the rim. It settles as it bakes and you want each boat generously loaded.
- For extra flavor, stir a pinch of smoked paprika or a few fresh basil leaves into the corn mixture before stuffing.
Ingredients
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.
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