Recipe: Stuffed Vidalia Onions (using zucchini, bread crumbs and pine nuts)

STUFFED VIDALIA ONIONS


4 Vidalia or sweet onions
1/2 teaspoon olive oil
2 medium zucchini, shredded
3 cloves garlic, minced
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
3 tablespoons plain dry bread crumbs
1 1/2 tablespoons chopped toasted pine nuts
3 tablespoons freshly ground Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

TO ROAST THE ONIONS:
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.

TO FILL THE ONIONS:
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 another 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 at 350 degrees F for 20 minutes, or until golden.

Makes 4 servings

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

Source: Meals That Heal by Anne Egan, Regina Ragone, M.S., R.D.