1/4 c. Ricotta cheese
1/4 c. diced red bell peppers
1/4 c. drained canned corn
1 tsp. grated Parmesan cheese
1/4 tsp. dried basil
1/8 tsp. salt
1 med. zucchini

In a small bowl, combine all ingredients except zucchini; set aside. Cut zucchini in half length wise. Remove and discard seed, scoop out pulp, leaving 1/2 inch shell. Chop pulp and add to Ricotta mixture. Cut zucchini boats in half crosswise, making 4 pieces. Fill boats and eat.