Corn-Stuffed Zucchini - cooking recipe

Ingredients

6 medium zucchini
2 Tbsp. sliced scallions
2 eggs, beaten slightly
1/4 tsp. oregano
1 tsp. salt
shredded Cheddar cheese
1 1/2 c. drained whole kernel corn

Preparation

Boil zucchini until tender, 8 minutes.
Cut in half lengthwise and remove center with teaspoon.
Turn half over to drain.
Mix eggs, corn, scallions, oregano, salt and diced squash center.
Put zucchini in shallow pan; sprinkle with salt and fill centers with corn mixture.
Bake until set, then sprinkle with cheese and bake until melted.