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!

Ingredients:

• 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

Directions:

• 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.