Stuffed Zucchini

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Stuffed Zucchini

Prep Time: 25 minutes

 

 

Ingredients

 

2 medium zucchini (about 12 ounces total)

1/3 cup finely chopped onion

1 tablespoon olive oil or cooking oil

2 teaspoons all-purpose flour

1/2 teaspoon dried basil, crushed

1/8 teaspoon pepper

1/2 cup milk

1/4 cup refrigerated or frozen egg product, thawed,

or 1 beaten egg

1/3 cup grated Parmesan cheese

 

Directions:

 

1. Cut zucchini in half lengthwise. Place, cut side

down, in a microwave-safe 2-quart square baking dish.

Micro-cook, covered, on 100 percent power (high) for

1-1/2 to 3 minutes or until nearly tender. (Or, cook

in boiling water for 3 to 4 minutes.) Scoop out pulp,

leaving a 1/4-inch-thick shell. Set shells aside.

Finely chop the zucchini pulp; set aside.

2. In a medium saucepan cook onion in hot oil until

tender but not brown. Add chopped zucchini; cook 1

minute more. Stir in flour, basil, and pepper. Add

milk all at once. Cook and stir until thickened and

bubbly. Cook and stir for 1 minute more. Gradually add

zucchini mixture to the egg product or egg. Stir in

Parmesan cheese. Spoon mixture into zucchini shells;

place in a 2-quart baking dish.

3. Bake, uncovered, in a 350 degree F. oven for 25 to

30 minutes or until filling is lightly browned. Makes

4 side-dish servings.

Make-Ahead Tip: Prepare and fill zucchini; cover and

chill up to 24 hours. Bake as above except bake 30 to

35 minutes.

 

Nutritional facts per serving

 

calories: 131 , total fat: 8g , saturated fat: 3g ,

cholesterol: 9mg , sodium: 200mg , carbohydrate: 8g ,

fiber: 1g , protein: 7g , vitamin A: 8% , vitamin C:

8% , calcium: 15% , iron: 5%

 

 

 

 

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ParadeMark 12: 30,31

 

 

 

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