Saturday, August 20, 2011

Stuffed Zucchini

This is a super healthy, very low-calorie dish.  It's also very easy to make, and I think there are a lot of yummy variations just waiting to be explored.  I made this with unsweetened vanilla almond milk and red onions, which added to the sweetness of the zucchini.  Next time, I will make it with non-fat milk and yellow onions and maybe throw in some chopped mushrooms.  The possibilities are endless!


  • 2 medium zucchini
  • 1/3 cup chopped onion
  • 2 teaspoons flour
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1/2 cup milk
  • 1 beaten egg
  • 1/2 cup shredded Parmesan cheese


  • Preheat oven to 350 degrees.
  • Gently wash zucchini.
  • Cut zucchini in half lengthwise.
  • Place, cut side down, in a microwave-safe dish.
  • Cook for 2-3 minutes or until fairly soft.
  • Scoop out pulp, leaving a 1/4-inch shell.
  • Set shells aside and chop zucchini pulp.
  • Spritz a medium saucepan with non-stick olive oil spray.
  • Cook chopped onion until tender but not brown.
  • Add chopped zucchini and cook a minute longer.
  • Stir in flour, basil and pepper.
  • Add milk and cook, stirring regularly, until thickened.
  • Gradually add zucchini mixture to beaten egg.
  • Stir in Parmesan cheese.
  • Spoon mixture into zucchini shells.
  • Sprinkle with additional Parmesan cheese if desired.
  • Place in baking dish and bake uncovered for 25-30 minutes or until filling it lightly browned.

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