Vegetable
Stuffed
Zucchini
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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 till
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.
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 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.
Bake, uncovered, in a 350 degree F.
oven for 25 to 30 minutes or till filling is lightly browned. Makes 4 side-dish
servings.