Preparation:
Cut ends off zucchini, but do not pare. Cook in boiling water for 5 to 7 minutes; drain. Cut in half lengthwise. With a tip of spoon carefully scoop out centers, leaving 1/4" shell. Dice scooped out squash; drain excess liquid. Sprinkle diced squash with a little salt. Combine eggs, corn and the diced squash. Spoon lightly into zucchini shells. Bake, uncovered, in 350 degree oven for 25 minutes. Sprinkle cheese over top; bake for 5 or 6 minutes more. |
