STUFFED ZUCCHINI SQUASH

1/4 tsp salt
4 medium zucchini, cut in half lengthwise
2 cups prepared cornbread stuffing from your favorite mix
1 can (7-oz) corn
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees.
Lightly grease a cookie sheet with sides; set aside.

Fill a large saucepan or Dutch oven about halfway full of water; add salt and bring to a boil. Drop the 8 zucchini halves into the boiling water and boil 6 to 8 minutes until tender. Drain water from zucchini. Using a spoon, scrape the seeds out of the zucchini and invert on paper toweling to drain.

In a medium mixing bowl, mix the 2 cups of prepared stuffing, the corn, and mozzarella cheese together. Lay the zucchini halves out on the prepared cookie sheet; mound the stuffing onto the hollowed zucchini halves and bake at 400 degrees 10 minutes or until hot and the cheese melts.

file photo for reference. This picture shows bacon, but this recipe doesn't use bacon. Bacon sounds good and would be easy to add.