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STUFFED ZUCCHINI #2

Category:    Vegetables, Main dishes, Low-cal
Yield:4 servings
 
      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                           
 
  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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