You can easily turn this into a main course dish by doubling the quantity, making a light, low calorie meal
4 small zucchini (about 1 1/4 pounds)
2 tablespoons (1/4 stick) butter or margarine
1 small yellow onion chopped
1 ½ cup fresh breadcrumbs
¼ cup chopped parsley
1 teaspoon Italian herb seasoning
Salt and ground pepper to taste`
1 large egg
2 tablespoons grated Parmesan cheese
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Preheat the oven to 400°F. Grease a13 by 9 inch baking pan. Cut each zucchini in half lengthwise. Scoop out and reserve the centers, leaving a ¼ inch thick shell. Place the zucchini shells, cut side down into the baking pan. Bake until crisp tender, about 10 minutes
Meanwhile put diced zucchini centers in a medium-size saucepan, melt butter over medium heat. Add onion and the diced zucchini, sauté and full soft, about five minutes. Stir in breadcrumbs, Italian herb seasoning, and parsley. Season with salt and pepper. Remove the pan from the heat.
In a small bowl, beat egg lightly, stir it into the bread crumb mixture until well mixed. Remove the zucchini shells from the oven, turn them over and sprinkle them lightly with salt and Pepper. Fill the zucchini with the crumb mixture and sprinkle them with cheese. Bake until the crumbs are lightly browned, about 15 minutes.
Cuisine Writer
