From Prevention, America's bestselling health magazine, an all-in-one cookbook and reference book.
Each of the 150 kitchen- tested recipes highlights the dish's top 10 key nutrients and is linked to the conditions it helps prevent or treat. The Healing Food Finder allows you to look up a condition and discover which foods to eat and which to avoid, possible food and medication interactions, and a one-day meal plan for that condition.
Preheat the oven to 400 degrees F: Line a small baking pan with foil.
Cut 1/2-inch off the top of each onion; slightly trim the bottoms so that the onions stand upright. Place the onions, cut side up, in the prepared baking pan and coat with cooking spray. Bake for 1 hour, or until soft. Set aside for 15 minutes, or until cool enough to handle.
Reduce the oven temperature to 350 degrees F.
Remove and discard the onion peels. Using a spoon, scoop out the onion centers, leaving a 1/2-inch shell. Chop the centers and reserve 1 cup for the stuffing; save the remainder for an- other use.
Heat the oil in a large nonstick skillet over medium heat. Add the zucchini, garlic, thyme, basil, and the 1 cup chopped onions. Cook for 6 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, 2 1/2 tablespoons of the cheese, salt, and pepper.
Divide the filling among the onion shells. Place the onion shells in the same baking pan and top with the remaining 1/2 tablespoon cheese.
Bake for 20 minutes, or until golden.
Per serving calories: 122, 6 g protein, 18 g carbohydrates, 4 g fat, 1 g saturated fat, 3 mg cholesterol, 4 g dietary fiber, 262 mg sodium
