Stuffed Zucchini

This eye-catching side dish can be made with patty pan or yellow summer squash as well as zucchini.


Stuffed Zucchini

by 4  people


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Servings: Makes 4 side-dish servings.
Prep Time: 25 mins
Total Time: 50 mins
 
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Ingredients
  • medium zucchini (about 12 ounces total)
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  • 1/3  cup
    finely chopped onion
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  • 1  tablespoon
    olive oil or cooking oil
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  • 2  teaspoons
    all-purpose flour
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  • 1/2  teaspoon
    dried basil, crushed
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  • 1/8  teaspoon
    pepper
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  • 1/2  cup
    milk
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  • 1/4  cup
    refrigerated or frozen egg product, thawed, or 1 beaten egg
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  • 1/3  cup
    grated Parmesan cheese
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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
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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