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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is delicious, and in a time when everyone has a surplus of zucchini, it's definately needed to use it all up!!!!! Ingredients:
4 medium zucchini |
1/3 cup onion, finely chopped |
1 tablespoon olive oil |
2 teaspoons flour |
1/2 teaspoon basil, dried |
1/8 teaspoon pepper |
1/2 cup milk |
1 egg, beaten |
1/3 cup parmesan cheese, grated |
4 cups cooked white rice |
Directions:
1. cut zucchini in half lengthwise.
2. cook in boiling water until nearly tender.
3. scoop out pulp, leaving a 1/4 shell.
4. Set shells aside.
5. Finely chop the zucchini pulp, set aside.
6. cook onion in hot oil until tender, but not brown.
7. add zucchini pulp, cook 1 minute more.
8. stir in flour, basil, and pepper.
9. add milk.
10. cook and sitir until thickened and bubbly.
11. cook and stir for 1 minute more.
12. gradually add zucchini mixture to the egg, stir in parmesan cheese.
13. add white rice as needed to thicken mixture.
14. spoon into zucchini shells.
15. bake, uncovered, at 350 degrees until filling is lightly browned.
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