Stuffed Zucchini
2 medium zucchini
1/3 cup finely chopped onion
1 tbsp olive oil or vegetable oil
2 tsp all purpose flour
1/2 tsp dried basil, crushed
1/8 tsp pepper
1/2 cup milk
1 egg beaten
1/3 cup grated parmesan cheese
Preheat oven to 350 degrees. Cut zucchini in half lengthwise. Place, cut side down, in a microwave-safe
2 quart square baking dish. Micro-cook, uncovered on high for 2-3 minutes. Scoop out pulp, leaving
a 1/4 inch thick shell. Set aside shells. Finely chop the zucchini pulp; set aside. In a medium saucepan,
cook onion in hot oil till 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 till thickened and bubbly.
Cook one minute more. Gradually add zucchini mixture to the egg. Stir in Parmesan.
Spoon mixture into zucchini shells; place in a 2-quart square baking dish. Bake, uncovered,
in a 350 oven for 25-30 minutes or until filling is slightly browned. Makes 4 side dish servings.