Stuffed Vidalia Onions
|Olive oil||1⁄2 Teaspoon|
|Shredded zucchini||3 Cup (48 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Dried thyme||1 Teaspoon|
|Dried basil||1 Teaspoon|
|Unseasoned dry bread crumbs||3 Tablespoon|
|Toasted pine nuts||1 1⁄2 Tablespoon, chopped|
|Grated parmesan cheese||3 Tablespoon|
|Ground black pepper||To Taste|
Preheat the oven to 400°F.
Cut about 1/2" off the top of each onion; slightly trim the bottoms so the onions stand upright.
Line a baking sheet with foil.
Add the onions, cut side up, and coat with no-stick spray.
Bake for 1 hour, or until soft when tested with a sharp knife.
Set aside for 15 minutes, or until cool enough to handle.
Reduce the oven temperature to 350°F.
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.
Warm the oil in a large no-stick skillet over medium heat.
Add the zucchini, garlic, thyme, basil, and chopped onions.
Cook for 6 to 8 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, and 2 1/2 tablespoons of the Parmesan.
Season with the salt and pepper.
Divide the filling among the onion shells.
Coat a 9" X 9" baking dish with no-stick spray.
Add the onions.
Sprinkle the tops with the remaining 1/2 tablespoon Parmesan.
Bake for 20 minutes, or until golden.