This morning I had an email from mom with the following recipe attached.  She thought it was something that I may enjoy making, and she’s right.  I will probably decrease the oil to lower the fat and calorie content, but it sounds great to me.  I’m always looking for new ways to make some of my favorites, and I love zucchini.    Thanks mom

What’s YOUR favorite vegetable?

Stuffed Zucchini

 Ingredients:

2 medium zucchini (about 12 ounces total)

1/3 cup finely chopped onion

 1 tablespoon olive oil or cooking oil

2 teaspoons all-purpose flour

1/2 teaspoon dried basil, crushed

1/8 teaspoon pepper

1/2 cup milk

1/4 cup refrigerated or frozen egg product, thawed, or 1 beaten egg

1/3 cup grated Parmesan cheese

Nutritional Information: calories: 131, total fat: 8g, saturated fat: 3g, cholesterol: 9mg, sodium: 200mg, carbohydrate: 8g, fiber: 1g, protein: 7g, vitamin A: 8%, vitamin C: 8%, calcium: 15%, iron: 5%.

Steps: 1. Cut zucchini in half lengthwise. Place, cut side down, in a microwave-safe 2-quart square baking dish. Micro-cook, covered, on 100 percent power (high) for 1-1/2 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 aside.

 2.   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 product or egg.

Stir in Parmesan cheese.

Spoon mixture into zucchini shells; place in a 2-quart baking dish.

3.   Bake, uncovered, in a 350 degree F. oven for 25 to 30 minutes or until filling is lightly browned.  Makes 4 side-dish servings.

4. Make-Ahead Tip: Prepare and fill zucchini; cover and chill up to 24 hours. Bake as above except bake 30 to 35 minutes.