Ingredients
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 Progresso™ plain dry bread crumbs
1 1/2
tablespoons chopped toasted pine nuts
3
tablespoons freshly grated Parmesan cheese
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
Preparation
Preheat the oven to 400°F. Line a small baking pan with foil.
Cut 1/2” 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°F.
Remove and discard the onion peels. Using a spoon, scoop out the onion centers, leaving a 1/2” 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 for 20 minute, or until golden.
