4 vidalia onions (8 ounces each)
1/2 teaspoon olive oil
3 cups shredded zucchini
3 gloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
3 tablespoons dry bread crumbs
1 1/2 tablespoons chopped toasted pine nuts
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
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 nonstick 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 nonstick spray. Add the onions. Sprinkle the tops with the remaining 1/2 tablespoon Parmesan.
Bake for 20 minutes, or until golden.
Makes 4 servings
Per serving: 246 calories, 8 g protein, 35 g carbohydrate, 10 g total fat, 3 mg cholesterol, 5 g fiber, 170 mg sodium
Decadent (yet smart!) desserts
