Stuffed Zucchini

By Johanna

Nutritional Information:
Carbs:8g,
Sodium:200g,
Fiber:1g,
Cholesterol:9mg,
Total Fat: 8g,
Calories: 131,
Protein: 7g

Ingredients

• 2 zucchini, medium
• 1/3 c finely chopped onion
• 1 Tbsp olive oil or cooking oil (i used extra virgin olive oil)
• 2 Tbsp all purpose flour
• 1/2 tsp crushed dried basil
• 1/8 tsp black pepper
• 1/2 c milk ( i used 2%)
• 1 egg, beaten
• 1/3 c grated parmesan cheese

Preparation

Step 1

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 to 3 minutes or until almost tender. Scoop out pulp leaving a 1/4-inch-thick shell. Set shells aside. Finely chop the zucchini pulp and set aside.

2. In a medium saucepan cook onion in hot oil until tender but not brown. Add chopped zucchini and cook 1 minute. 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 beaten egg. Stir in Parmesan cheese. Spoon mixture into zucchini shells.

3. Bake uncovered in a 350 degree F. oven for 30 minutes or until filling is lightly browned.