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Stuffed Vidalia Onions

Healthycooking's picture
Ingredients
  Vidalia onions 4
  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
  Salt To Taste
Directions

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.
Mix well.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Sandwich
Restriction: 
Vegetarian
Ingredient: 
Onion
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
80 Minutes
Servings: 
6

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