Roly Poly Zucchini With Summer Stuffing

1. 1

   Place squash in boiling water for 5-10 mins, till a sharp knife pierces to center easily.

2. 2

   Remove from pot and plunge in ice water to cool.

3. 3

   Cut off top and scoop out centers with a melon baller, being careful to leave a sturdy shell.

4. 4

   Chop scooped out squash and reserve.

5. 5

   Saute onion in oil till transparent.

6. 6

   Add chopped squash and cook till liquid is cooked off.

7. 7

   Cool filling.

8. 8

   Blend filling with ricotta, corn, scallions and half of parmesan.

9. 9

   Season with salt & pepper.

10. 10

    Mound filling in squash shells and top with grated cheese.

11. 11

    Bake on cookie sheet in 350 oven for 35-45 mins, till heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.