Stuffed Vidalia Onions
Source of Recipe
Eat Better America
Recipe Introduction
4 Servings
List of Ingredients
4 Vidalia or sweet onions
1/2 teaspoon olive oil
2 medium zucchini, shredded
3 cloves garlic, minced
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
3 tablespoons plain dry bread crumbs
1 1/2 tablespoons chopped toasted pine nuts
3 tablespoons freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Recipe
1. Preheat the oven to 400°F. Line a small baking pan with foil.
2. Cut 1/2” off the top of each onion; slightly trim the bottoms so that the onions stand upright. Place the onions, cut side up, in the prepared baking pan and coat with cooking spray. Bake for 1 hour, or until soft. Set aside for 15 minutes, or until cool enough to handle.
3. Reduce the oven temperature to 350°F.
4. Remove and discard the onion peels. Using a spoon, scoop out the onion centers, leaving a 1/2” shell. Chop the centers and reserve 1 cup for the stuffing; save the remainder for another use.
5. Heat the oil in a large nonstick skillet over medium heat. Add the zucchini, garlic, thyme, basil, and the 1 cup chopped onions. Cook for 6 minutes, or until the zucchini is softened and most of the liquid has evaporated. Remove from the heat and stir in the bread crumbs, pine nuts, 2 1/2 tablespoons of the cheese, salt, and pepper.
6. Divide the filling among the onion shells. Place the onion shells in the same baking pan and top with the remaining 1/2 tablespoon cheese.
7. Bake for 20 minute, or until golden.
Nutritional Information
1 Serving: Calories 140 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 290mg; Total Carbohydrate 20g (Dietary Fiber 4g, Sugars 7g); Protein 5g % Daily Value*: Vitamin A 4%; Vitamin C 20%; Calcium 10%; Iron 8% Exchanges: 1/2 Other Carbohydrate; 2 Vegetable; 1 Fat Carbohydrate Choices: 1 MyPyramid Servings: 1 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.
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