Stuffed Zucchini II

  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Servings: 4
  • About This Recipe

    “I adopted this as part of the Recipezaar orphaned recipes adoption fair :-)I will make it soon and add any adjustments I find necessary… any input from any of you will be greatly appreciated!!Serve as a vegetable main course.While the squash is baking you’ll have more than enough time to make a tomato salad!”


  • 2zucchini, 6-7
  • 1cupcorn, whole-kernel, frozen
  • 1/2 cupcottage cheese, small curd
  • 1/8 teaspoonsalt
  • 1/8 teaspoonpepper, black
  • 2tablespoonsgreen onions, chopped
  • 1/4 cupparmesan cheese, grated
  • Directions

  • Preheat the oven to 400°F.
  • Cut the squash in half lengthwise and scoop the seeds out of each half with a teaspoon.
  • Mix together the corn, cottage cheese, salt, pepper, and green onions.
  • Spoon the mixture into the squash halves, mounding it slightly.
  • Top with Parmesan cheese.
  • 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.
  • Reviews

  • “Our whole family (kids included) loved it.So easy to make, and something different to do with zucchini.Will be making this again!”

  • “Zucchini is not one of my favorite vegetables but I loved this recipe. The bake time is just right – they come out hot through and still crunchy -I added 1/2 tsp of hot cajun spice and it worked.Served with garlic mashed potatoes, steammed broccoli & salmon – Lovely dinner thanks Pianolady”