Stuffed Zucchini Boats - cooking recipe

Ingredients

6 medium zucchini (2 lb.)
2 beaten eggs
1 (12 oz.) can (1 1/2 c.) whole kernel corn, drained
2 Tbsp. chopped green onion
1 tsp. seasoned salt
2 oz. sharp process American cheese, shredded (1/2 c.)

Preparation

Cut ends off zucchini, but do not pare.
Cook in boiling water for 5 to 7 minutes; drain.
Cut in half lengthwise.
With tip of spoon, carefully scoop out centers, leaving 1/4-inch shell.
Dice scooped out squash; drain excess liquid.
Sprinkle squash (diced) and shells with salt.
Combine eggs, corn, green onion, seasoned salt and diced squash.
Spoon lightly into zucchini shells.
Bake, uncovered, in 350\u00b0 oven for 25 minutes.
Sprinkle cheese over tops.
Bake 4 or 5 minutes more.
Serves 6.