STUFFED ZUCCHINI
Source: Quick, Thrifty Cooking by Reader's Digest

2 zucchini or yellow squash, 6-7-inches long
1 cup frozen whole-kernel corn, thawed
1/2 cup small curd cottage cheese
2 tbsp chopped green onions
1/8 tsp salt
1/8 tsp black pepper
1/4 cup grated parmesan cheese

Preheat the oven to 400F. Butter an 8x8x2-inch baking dish.

Cut the squash in half lengthwise and scoop the seeds out of each half with a teaspoon.

Mix together the corn, cottage cheese, green onions, salt, and pepper. Spoon the mixture into the squash halves, mounding it slightly. Top with Parmesan cheese. Place the squash in prepared baking dish.

Bake, uncovered for 15 minutes, or until the squash is tender and the cheese topping has melted.

Serve as a vegetable main course. While the squash is baking you'll have more than enough time to make a tomato salad.