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

For filling combine all ingredients except zucchini. Set aside. Cut zucchini squash in half lengthwise. With spoon or melon baller, remove and discard pulp (save) discard seeds, leaving 1/2 inch shell. Chop pulp and add to ricotta mixture. Fill zucchini boats crosswise making 4 pieces.