STUFFED ZUCCHINI...Phase 2
2 medium zucchini (about 12 ounces total)
1/3 cup finely chopped onion
1 tablespoon olive oil
2 teaspoons wheat flour
1/2 teaspoon dried basil, crushed
1/8 teaspoon pepper
1/2 cup milk
1/4 cup egg beaters or 1 egg beaten
1/3 cup grated Parmaesan cheese
Cut zucchini in half lenghtwise. Place, cut side down, in square baking dish and microwave covered on full power (high) for 1 to 3 minutes or until nearly tender. (Or cook in boiling water for 3 to 4 minutes) Scoop out pulp, leaving a 1/4 inch thick shell. Set shells aside. Finely chop the zucchini pulp...set that aside.
In a medium saucepan cook onion in hot oil until tender but not brown. Add chopped zucchini; cook 1 minute more. Stir in flour, basil and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Gradually add zucchini mixture to the egg. Stir in Parmesan cheese. Spoon mixture into zucchini shells; place in a 2 qt. baking dish.
Bake uncovered in a 350 oven for 25 to 30 minutes or until filling is lightlly browned.
Makes 4 servings