★★★★★ 1 vote5
1/3 cfinely chopped onion
1 Tbspolive oil or cooking oil (i used extra virgin olive oil)
2 Tbspall purpose flour
1/2 tspcrushed dried basil
1/8 tspblack pepper
1/2 cmilk ( i used 2%)
1/3 cgrated parmesan cheese
How to Make Stuffed Zucchini
- Cut 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.
- In 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.
- Bake uncovered in a 350 degree F. oven for 30 minutes or until filling is lightly browned.
- Nutritional Information:
Carbs:8g, Sodium:200g, Fiber:1g, Cholesterol:9mg, Total Fat: 8g, Calories: 131, Protein: 7g