Stuffed Zucchini Hits: 3  

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Date Added: May 13, 2005 Season:  
Category: Vegetables Prep. Method: Bake
Calories:   Dish Type: Vegetable
Serves: 0 Cuisine:  
Prep. Time:    

2 medium zucchini (about 12 oz)
1/3 cup finely chopped onion
1 tablespoon olive oil
2 teaspoons all-purpose flour
1/2 teaspoon dried basil -- crushed
1/8 teaspoon pepper
1/2 cup milk
1 egg (or 1/4 cup egg substitute) -- beaten
1/3 cup grated Parmesan cheese
  1. Cut zucchini in half lengthwise. Place, cut side down, in a microwave-safe 2 quart square baking dish. Microwave, covered, on 100% power for 2-3 minutes or until nearly tender. Scoop out pulp, leaving a 1/4" thick shell. Set shells aside. Fine chop the zucchini pulp; set aside.

  2. In a medium saucepan, cook onion in hot oil till tender but not brown. Add chopped zucchini and cook 1 minute more. Stir in flour, basil and pepper. Add milk all at once. Cook and stir till thickened and bubbly, then cook and stir one minute more. Gradually add zucchini mixture to the egg product or egg. Stir in Parmesan cheese. Spoon mixture into the zucchini shells and place in a 2 quart square baking dish. Bake, uncovered, in a 350ยบ oven for 25-30 minutes, or till filling is lightly browned.

  3. Makes 4 side-dish servings

  4. Stacy's Notes - remembered this recipe and made again May 2005. I did most of it early in the afternoon, and put the zucchini in the fridge till I was ready to bake. I used my toaster oven (and a square Pyrex glass pan) and I think they did fine in there. The shells were a bit "mushy", but I think that is from sitting in the fridge for a couple of hours with the soft gooey filling overflowing in them. There was a bit of water in the pan when I took it out and got ready to bake it. Still, it didn't bother us, and we ate all of them, 2 apiece, so it was two large servings, not 4 as the recipe states! I used skim milk, 1 real egg and 1/3 cup shredded DiGornio parmesan cheese. Really good!

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Added On: May 13, 2005
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