Roly Poly Zucchini with Summer Stuffing
Grrrrrgh!
Course : Zucchini
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 medium Roly Poly Squash (the size of an apple)
1 cup Breeders Choice corn kernels
1 medium onion -- chopped fine
1 tablespoon olive oil or vegetable oil
4 medium scallions -- chopped fine
1/2 cup ricotta cheese -- (1/2 to 3/4)
1/2 cup parmesan cheese -- grated
1 teaspoon salt and pepper to taste
 

Preparation:

Place squash in boiling water for 5-10 minutes, until a sharp knife pierces to center easily. Remove from pot and plunge in ice water to cool. Cut off top and scoop out centers with a melon baller, being careful to leave a sturdy shell. Chop scooped out squash and reserve. Sauté onion in oil until transparent. Add chopped squash and cook until liquid is cooked off. Cool filling. Blend filling with ricotta, corn, scallions and half of parmesan. Season with salt and pepper. Mound filling in squash shells and top with grated cheese. Bake on cookie sheet in 350° oven for 35-45 minutes, until heated through.

 

Nutritional Information:

114 Calories (kcal); 7g Total Fat; (55% calories from fat); 8g Protein; 5g Carbohydrate; 23mg Cholesterol; 215mg Sodium