Stuffed Zucchini Recipe


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient


 Zucchini/Yellow squash1 Pound (2 Narrow, 7 Inch Long)
 Fresh sweet corn kernels/1 cup frozen whole kernel corn1 Cup (16 tbs) (Cut From 2 Medium Size Ears Of Corn)
 Small curd cottage cheese1⁄2 Cup (8 tbs)
 Salt1⁄8 Teaspoon
 Black pepper1⁄8 Teaspoon
 Chopped green onions2 Tablespoon
 Grated parmesan cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 446 Calories from Fat 103

% Daily Value*

Total Fat 12 g18.2%

Saturated Fat 5.9 g29.5%

Trans Fat 0 g

Cholesterol 32.4 mg

Sodium 1190.8 mg49.6%

Total Carbohydrates 57 g18.9%

Dietary Fiber 10.9 g43.7%

Sugars 18.4 g

Protein 37 g73.4%

Vitamin A 55.5% Vitamin C 171.4%

Calcium 53.8% Iron 19.6%

*Based on a 2000 Calorie diet


1. Preheat the oven to 400°F. 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 the Parmesan cheese.
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.