Stuffed Zucchini #2 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Zucchini, 6-7"long
1 cup: Corn, whole-kernel, frozen
1/2 cup: Cottage Cheese, small curd
1/8 tsp: Salt,
1/8 tsp: Pepper, black
2 tbsp: Green onions, chopped
1/4 cup: Parmesan Cheese, grated
Directions:
SERVE AS A VEGETABLE MAIN COURSE. WHILE THE SQUASH IS BAKING YOULL
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, READERS DIGEST
Source from luhu.jp
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, READERS DIGEST
Source from luhu.jp