Stuffed Zucchini
Stuffed Zucchini is an moderately easy dinner. Made with 2 medium zucchini, 1/3 c. finely chopped onion, 1 tbsp. cooking oil, 2 tsp. all-purpose flour and 1/2 tsp. crushed dried basil, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Cut zucchini in half and boil in water for 3 or 4 minutes. Scoop out pulp; leave 1/4-inch shell.
Set aside.
Finely chop the pulp.
Set aside.
In saucepan, cook onion in oil until tender. Add zucchini.
Cook 1 minute.
Stir in flour, basil and pepper. Add milk, all at once.
Cook until thick and bubbly.
Gradually add zucchini mixture to egg.
Stir in Parmesan.
Spoon mixture in zucchini shells.
Place in a 2-quart baking dish.
Bake, uncovered, in 350Β° oven for 30 minutes or until filling is browned.
Serves 4.
π· Perfect Pairings
Complete your meal with these
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