Zucchini-Stuffed Onions Recipe

Zucchini-Stuffed Onions Recipe
Zucchini-Stuffed Onions Recipe photo by Taste of Home
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Zucchini-Stuffed Onions Recipe

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MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour

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

  • 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
  1. 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.
  2. 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.
  3. 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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