Once the sweet corn and summer squash start appearing in the grocery store, you know it isn’t long until it’s in the garden and markets also! This is one of my favorite go-tos for dinner when running short on time and wanting to eat fresh and light.
Sweet Corn Stuffed Summer Squash
6 skinny summer squashes (zucchini works too!)
2 cups low fat ricotta cheese
1 cup fresh sweet corn, steamed and cut off the cob
1/4 cup basil leaves, cut into thin strips
1/4 cup mozzarella cheese
salt and pepper to taste
Preheat oven to 350 degrees.
Wash squash then cut in half lengthwise. Using a teaspoon, gently scrape down the middle of the squash removing the seeds and a bit of flesh. You want to create a pocket to hold the filling.
Combine remaining ingredients in a large mixing bowl, then season to taste. Gently pack filling into squash. Place squash halves in 9×13 baking dish and bake uncovered for 15-20 minutes.