This Italian main features Zucchini, -7″long, Corn, whole-kernel, frozen. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Stuffed Zucchini #2
Description
This Italian main features Zucchini, -7"long, Corn, whole-kernel, frozen. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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SERVE AS A VEGETABLE MAIN COURSE.
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WHILE THE SQUASH IS BAKING YOU'LL HAVE MORE THAN ENOUGH TIME TO MAKE A TOMATO SALAD.
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min Cooking: 15 min Calories squash in half lengthwise and scoop the seeds out of each half with a teaspoon.
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Mix together the corn, cottage cheese, salt, pepper, and green onions.
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Spoon the mixture into the squash halves, mounding it slightly.
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Top with Parmesan chhese.
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Place the squash in a buttered 8 x 8 x 2 baking dish and
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bake , uncovered for 15 minutes, or until the squash is tender and the cheese topping has melted.
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YOU CAN ALSO USE YELLOW SQUASH QUICK, THRIFTY COOKING, READER'S DIGEST
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 157.5kcal
- % Daily Value *
- Total Fat 6.6g11%
- Saturated Fat 3.6g18%
- Cholesterol 17.4mg6%
- Sodium 963.4mg41%
- Total Carbohydrate 15.4g6%
- Dietary Fiber 2.1g9%
- Sugars 4.2g
- Protein 11.3g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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