Stuffed Zucchini
Recipe from
Better Homes and Gardens
This eye-catching side dish can be made with patty pan or yellow summer squash as well as zucchini.

Servings:
Makes 4 side-dish servings.
Prep Time:
25 mins
Total Time:
50 mins
Ingredients
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2medium zucchini (about 12 ounces total)see savings

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1/3 cupfinely chopped onionsee savings

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1 tablespoonolive oil or cooking oilsee savings

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2 teaspoonsall-purpose floursee savings

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1/2 teaspoondried basil, crushedsee savings

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1/8 teaspoonpeppersee savings

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1/2 cupmilksee savings

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1/4 cuprefrigerated or frozen egg product, thawed, or 1 beaten eggsee savings

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1/3 cupgrated Parmesan cheesesee savings

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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.
Nutrition information
Per serving: Calories 131, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 9 mg, Sodium 200 mg, Carbohydrate 8 g, Fiber 1 g, Protein 7 g. Daily Values: Vitamin A 8%, Vitamin C 8%, Calcium 15%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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