---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Stuffed Zucchini #2
 Categories: Vegetables, Main dish, Low-cal
      Yield: 4 Servings
 
      2    Zucchini; 6 to 7" long
      1 c  Frozen whole-kernel corn
    1/2 c  Small curd cottage cheese
    1/8 ts Salt
    1/8 ts Black pepper
      2 tb Green onions; chopped
    1/4 c  Parmesan cheese; grated
 
  Preparation time: 15 minutes
  Cooking time: 15 minutes

  Serve as a vegetable main course. While the squash is baking you'll
  have more than enough time to make a tomato salad.

  Preheat the oven to 400°F. 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 8x8x2" 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.

  Recipe by Quick, Thrify Cooking, Reader's Digest

  Per serving: 125 calories
 
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