Stuffed Zucchini
Another time, stuff yellow summer squash with the cheese, basil, and egg filling. Or, use one zucchini and one summer squash.

  • 2 medium zucchini (about 12 ounces)
  • 1/3 cup finely chopped onion
  • 1 tablespoon olive oil or cooking oil
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried basil , crushed
  • 1/8 teaspoon pepper
  • 1/2 cup milk
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 beaten egg
  • 1/3 cup grated Parmesan cheese  
Stuffed Zucchini

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.

Make ahead tip: Prepare and fill zucchini; cover and chill up to 24 hours. Bake as above except bake 30 to 35 minutes.