Stuffed Zucchini Mexicali

Step 1: Preheat oven to 400F.

Step 2: Trim off the ends of the zucchini. Cutting lengthwise, slice the top third off each zucchini, mince and reserve.

Step 3: In a large saucepan, bring 8 cups of salted water to a boil. Add the 6 trimmed zucchini and boil for 3 minutes, or until slightly softened. Carefully remove the zucchini with tongs and drain on paper towels. Let stand until cool enough to handle. With a teaspoon, scoop out and discard the inside of the zucchini, leaving a 1/4 to 1/2 inch shell.

Step 4: Coat a large non-stick skillet with veggie spray. Add the onion and garlic and cook over medium-high heat until softened and lightly golden, about 5 minutes. Add the minced zucchini and cook, stirring often, until tender, 3 - 5 minutes. Add the corn, green chiles, oregano, salt and pepper. Cook for 3 minutes longer. Remove from heat.

Step 5: In a medium bowl, combine the zucchini and corn mixture with the bread crumbs, cilantro and parmesan cheese. Toss to mix. Dry the insides of the zucchini shells with paper towels and spoon the filling into the shells.

Step 6: Spray a 9 x 13 inch baking dish with the cooking spray and place the stuffed zucchini in the dish.

Step 7: Bake until the zucchini are heated through and lightly golden on top, 12 -15 minutes.

Step 8: Garnish each serving with a lime wedge.