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Stuffed Zucchini #2

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      Title: STUFFED ZUCCHINI #2
 Categories: Vegetables, Main dish, Low-cal
      Yield: 4 Servings
 
      2 x  Zucchini, 6-7"long
      1 c  Corn, whole-kernel, frozen
    1/2 c  Cottage Cheese, small curd
    1/8 ts Salt
    1/8 ts Pepper, black
      2 tb 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
 
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