Stuffed Zucchini

Stuffed Zucchini
	2 zucchini 1/3 cup onion, finely chopped 1 tablespoon olive oil 2 teaspoons all-purpose flour 1/2 teaspoon dried basil 1/8 teaspoon pepper 1/2 cup low fat milk 1 egg, beaten 1/3 cup Parmesan cheese, grated
Cut zucchini in half lengthwise. Place cut side down in a microwave safe baking dish. Cook covered on 100% power for 2-3 minutes or till nearly tender. Scoop out pulp, leaving a 1/4 inch thick shell. Set shells aside. Finely chop the zucchini pulp; set aside. In a medium saucepan cook onion in hot oil till 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 till thickened and bubbly. Cook and stir 1 minute more. Gradually add zucchini mixture to the egg. Stir in Parmesan. Spoon mixture into zucchini shells; place in a 2-quart baking dish. Bake, uncovered, in a 350 degree oven for 25 to 30 minutes or till filling is lightly browned.

Cut zucchini in half lengthwise. Place
cut side down in a microwave safe
baking dish. Cook covered on 100%
power for 2-3 minutes or till nearly tender.
Scoop out pulp, leaving a 1/4 inch thick shell.
Set shells aside. Finely chop the zucchini
pulp; set aside.

In a medium saucepan cook onion in hot
oil till 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 till thickened and bubbly.
Cook and stir 1 minute more. Gradually
add zucchini mixture to the egg. Stir in
Parmesan. Spoon mixture into zucchini shells;
place in a 2-quart baking dish. Bake, uncovered,
in a 350 degree oven for 25 to 30 minutes or
till filling is lightly browned.