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
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.
