stuffed zucchini
(1 rating)
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I found this recipe online. It is a Better Homes and Gardens recipe. My husband and I love zucchini and grow it in our garden and I am always looking for new recipes. This is a very tasty dish. I hope you enjoy it as much as we do.
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
30 Min
method
Bake
Ingredients For stuffed zucchini
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2zucchini, medium
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1/3 cfinely chopped onion
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1 Tbspolive oil or cooking oil (i used extra virgin olive oil)
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2 Tbspall purpose flour
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1/2 tspcrushed dried basil
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1/8 tspblack pepper
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1/2 cmilk ( i used 2%)
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1egg, beaten
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1/3 cgrated parmesan cheese
How To Make stuffed zucchini
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1Cut zucchini in half lengthwise.Place cut side down in a microwave-safe 2-quart square baking dish.Microwave covered on 100% power for 2 to 3 minutes or until almost tender. Scoop out pulp leaving a 1/4-inch-thick shell. Set shells aside. Finely chop the zucchini pulp and set aside.
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2In a medium saucepan cook onion in hot oil until tender but not brown. Add chopped zucchini and cook 1 minute. 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 beaten egg. Stir in Parmesan cheese. Spoon mixture into zucchini shells.
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3Bake uncovered in a 350 degree F. oven for 30 minutes or until filling is lightly browned.
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4Nutritional Information: Carbs:8g, Sodium:200g, Fiber:1g, Cholesterol:9mg, Total Fat: 8g, Calories: 131, Protein: 7g
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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