Golden Stuffed Courgettes

(SERVES 4)

• 175 g/6 oz/1 ½ cups sweet corn (corn)
• 100 g/4 oz/ ½ cup very low-fat cottage cheese
• 1 small yellow (bell) pepper, finely chopped
• Salt and freshly ground black pepper
• 1 small onion, finely chopped
• 15 ml/1 tbsp chopped parsley
• 4 large courgettes (zucchini)
• 5 ml/1 tsp low-fat spread
• 45 ml/3 tbsp grated Parmesan cheese (fresh if possible)
• Tomato slices

To serve:

• Mitty Wild Rice Mix

Mix together the corn, cottage cheese, yellow pepper, a little salt and pepper, the onion and parsley. Halve the courgettes lengthways and scoop out the seeds with a teaspoon. Spoon the cottage cheese mixture into the courgettes, piling them up a little. Grease a shallow baking dish with the low-fat spread and place the stuffed courgettes in it in a single layer. Sprinkle the Parmesan over. Bake in a preheated oven at 200degree C/400degree F/gas mark 6 for about 20 minutes until the courgettes are tender and the topping slightly golden. Transfer to warmed plates, garnish with tomato slices and serve with Nutty Wild Rice Mix.