---------- Recipe via Meal-Master (tm) v8.02
  
       Title: STUFFED ZUCCHINI #2
  Categories: Vegetables, Main dish, Low-cal
       Yield: 4 servings
  
       2 x  Zucchini, 6-7"long
       1 c  Corn, whole-kernel, frozen
     1/2 c  Cottage Cheese, small curd
     1/8 ts Salt
     1/8 ts Pepper, black
       2 tb Green onions, chopped
     1/4 c  Parmesan Cheese, grated
  
   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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