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2 x Zucchini, 6-7"long 1/8 ts Pepper, black
1 c Corn, whole-kernel, frozen 2 tb Green onions, chopped
1/2 c Cottage Cheese, small curd 1/4 c Parmesan Cheese, grated
1/8 ts Salt
4 servings
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.
1 c Corn, whole-kernel, frozen 2 tb Green onions, chopped
1/2 c Cottage Cheese, small curd 1/4 c Parmesan Cheese, grated
1/8 ts Salt
4 servings
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.
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