stuffed zucchini
(1 RATING)
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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prep time
10 Min
cook time
30 Min
method
Bake
yield
4 serving(s)
Ingredients
- 2 - zucchini, medium
- 1/3 cup finely chopped onion
- 1 tablespoon olive oil or cooking oil (i used extra virgin olive oil)
- 2 tablespoons all purpose flour
- 1/2 teaspoon crushed dried basil
- 1/8 teaspoon black pepper
- 1/2 cup milk ( i used 2%)
- 1 - egg, beaten
- 1/3 cup grated parmesan cheese
How To Make stuffed zucchini
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Step 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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Step 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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Step 3Bake uncovered in a 350 degree F. oven for 30 minutes or until filling is lightly browned.
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Step 4Nutritional Information: Carbs:8g, Sodium:200g, Fiber:1g, Cholesterol:9mg, Total Fat: 8g, Calories: 131, Protein: 7g
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Tag:
#Quick & Easy
Tag:
#Healthy
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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