🫙 From the Spice Rack
Stuffed Zucchini #2
2 x Zucchini, 6-7"long 1 c Corn, whole-kernel, frozen 1/2 c Cottage Cheese, small curd 1/8 t Salt 1/8 t Pepper, black 2 T Green onions, chopped 1/4 c Parmesan Cheese, grated SERVE ...
maineasy
Ingredients7 items
Ingredients
- 2zucchini, 6-7"long
- 1cup corn, whole-kernel, frozen
- 1/2cup cottage cheese, small curd
- 1/8tsp salt
- 1/8tsp pepper, black
- 2tsp green onions, chopped
- 1/4cup parmesan cheese, grated
Directions
- 1
2 x Zucchini, 6-7"long 1 c Corn, whole-kernel, frozen 1/2 c Cottage Cheese, small curd 1/8 t Salt 1/8 t Pepper, black 2 T Green onions, chop
- 2
WHILE THE SQUASH IS BAKING YOU'LL HAVE MORE THAN ENOUGH TIME TO MAKE A TOMATO SALAD
- 3
Preparation: 15 min Cooking: 15 min Calories per serving: 125 1
- 4
Preheat the oven to 400F
- 5
Cut the squash in half lengthwise and scoop the seeds out of each half with a teaspoon
- 6
Mix together the corn, cottage cheese, salt, pepper, and green onions
- 7
Spoon the mixture into the squash halves, mounding it slightly
- 8
Top with Parmesan chhese