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Stuffed Vidalia Onions




Source of Recipe


Meals That Heal


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 chopped toasted pine nuts

3 tablespoons freshly ground Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper



Recipe



Preheat the oven to 400 degrees F: Line a small baking pan with foil.
Cut 1/2-inch 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.

Reduce the oven temperature to 350 degrees F.

Remove and discard the onion peels. Using a spoon, scoop out the onion centers, leaving a 1/2-inch shell. Chop the centers and reserve 1 cup for the stuffing; save the remainder for an- other use.

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.

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.

Bake for 20 minutes, or until golden.


YIELD: 4 Servings

Per serving: 122 calories, 6 g protein, 18 g carbohydrates, 4 g fat, 1 g saturated fat, 3 mg cholesterol, 4 g dietary fiber, 262 mg sodium