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Zucchini-Stuffed Onions Recipe

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Much of my cooking is a combination of ideas, pictures and recipes. I love onions, and my theory is...if it's got onions in it, it's got to be good. I put two recipe ideas together to come up with this scrumptious, attractive dish.—Marguerite Shaeffer, Sewell, New Jersey

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Zucchini-Stuffed Onions Recipe

Prep: 10 min. Bake: 1 hour

Yield: 2 Servings

10 60 70

Ingredients

2 medium onions
1 medium zucchini, chopped
1/2 teaspoon olive oil
1 garlic clove, minced
1/2 teaspoon dried basil
1 tablespoon seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1/8 teaspoon salt
Pinch pepper

Directions

Peel onions and cut a 1/4-in. slice from the top and bottom. Wrap onions in foil. Bake at 375° for 50 minutes or until tender. Cool slightly. Carefully remove center of onion, leaving a 1/2-in. shell; chop removed onion.
In a small skillet, saute zucchini in oil for 2 minutes. Add the chopped onion, garlic and basil; cook 1 minute longer. Remove from the heat; stir in the bread crumbs, Parmesan cheese, salt and pepper.
Stuff into onion shells. Place in a small greased baking dish. Bake, uncovered, at 375° for 10-15 minutes or until golden brown. Yield: 2 servings.

Originally published as Zucchini-Stuffed Onions in Reminisce December/January 2007, p50

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